One of my favourite recipes. Reminds me of my childhood. It’s a complete meal by itself. You can use rice noodles instead of haka noodles. The vegetables in the curry can also be replaced with baby corn, broccoli florets and zucchini.

  • Preparation time: 40 minutes
  • Cooking time: 10 minutes
  • Serves: 2 to 3

Ingredients

  • 2 cup boiled haka noodles
  • ½ tbsp sesame oil
  • Salt to taste

 

For the curry

For the paste

  • 1/4 cup grated coconut
  • 1/4 tsp turmeric powder
  • 1 tbsp chopped cashewnuts
  • 1/2 tbsp jeera (cumin seeds)
  • ¼ inch  piece of ginger
  • 3 kashmiri mirchis
  • ½ black pepper
  • ¾  tbsp chopped garlic
  • ¼  tsp dhania powder
  • 1 ½  tbsp water

 

To saute

  • 1  tbsp oil
  • 2 bay leaves tejpata
  • 3 curry leaves (kadi pata)
  • 4 tbsp chopped onion
  • ½ chopped tomato
  • 2 cups coconut milk
  • 2 cups mixed boiled vegetables (cauliflower, French beans, carrots)
  • Salt to taste

 

Accompaniments

  • 1 cup sliced and fried onions
  • ½ cup sliced and fried garlic
  • ½ cup sliced spring onions (green part)
  • 2 tbsp lemon juice
  • ¼ cup chopped coriander
  • Chillipowder

Method

For the haka noodles

  1. In a non stick vessel heat the sesame oil, saute the noodles for half a minute add salt to taste.

 

For the curry

For the paste

  1. Grind all the ingredients together to make a paste.

 

How to proceed

  1. In a non stick vessel heat the oil.
  2. Add the onions, tejpata, curry leaves, tomato and saute for half a minute.
  3. Add the paste and saute for 15 seconds.
  4. Add the vegetables and saute for 15 seconds.
  5. Add the coconut curry and cook for 3 minutes.

 

How to proceed

  1. Place the haka noodles, curry and all the accompaniments in different bowls.

 

To serve

  1. In a bowl place the haka noodles, curry and add accompaniments of your choice.

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