Ingredients:

• 2 cups – noodles
• 3 cups – Coconut Milk
• 1 – Carrot chopped
• 10 – French beans chopped
• 1/4 cup – peas boiled
• 3 – Onions sliced thinly
• 1 – large Tomato
• 1/2 cup – gram flour
• Salt to taste
• 3 tbsp – oil
• Grind to a paste:
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 4 – Dried red chillies
• 1 -small piece Ginger
• 8 flakes – Garlic
• 1/2 tsp – oil
• To garnish:
• 2 sprigs – Spring onions with greens chopped finely
• 2 flakes – Garlic chopped finely
• 1 – Onion chopped finely
• 2 tbsp – coriander finely chopped
• 1 cup -sev
• 1 tsp – oil
• 2 tsp – Lemon juice
• Salt to taste
• Pepper to taste

Method:

1. Boil carrot, beans, peas together, drain, keep aside.
2. Boil noodles, keep firm, drain in colander, pour cold water over them.
3. Dry roast flour, while stirring in a heavy pan and keep aside.
4. Heat oil in a heavy pan, add 1/2 the onions, stir-fry till golden.
5. Drain, press out oil, keep aside.
6. Add garlic to hot oil, stir-fry till light golden.
7. Drain, add to fried onions, keep aside.
8. Add remaining onions to same oil, stir-fry for 1 minute.
9. Add paste, cook for 3-4 mins.
10. Add tomatoes, stir fry further 2-3 mins.
11. Dissolve gram flour into coconut milk till smooth.
12. Add to pan with boiled vegetables and salt.
13. Stir and simmer till smooth and thick.
14. Mix all ingredients for garnish just before serving.
15. Include fried garlic in garnish too.
16. Microwave or steam noodles over boiling water.
17. Arrange steaming hot noodles in a ring.
18. Fill well in middle with hot gravy.
19. Arrange chopped garnish mixture around outer ring of noodles.
20. Serve while still hot.

Recipe courtesy of Saroj Kering