Ingredients :
  • 200 gms egg noodles or spaghetti
  • 1½ teacups mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
  • 2 tomatoes, chopped
  • 4 tbsp powdered roasted gram dal
  • 2 large coconuts(make coconut  milk from the flesh or use 600 ml of processed coconut milk)
  • 1 medium onion, chopped
  • 4 tbsp oil
  • salt to taste
For the paste :
  • 10 cloves garlic
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 12 red  chillies
  • 2.5 cm (1") piece ginger
For garnishing :
  • 100 gms sev
  • 4 chopped spring onions with leaves
  • ½ teacup chopped coriander
  • 2 onions, chopped
  • 10 to 12 cloves garlic, chopped
  • 3 sliced onions
  • juice of 3 to 4 lemons
  • salt and chillie powder to taste

Method :
  1. Boil the noodles and wash under running water.
  2. Prepare the paste by homogenising the ingredients with a pestle and mortar or a kitchen homogeniser
  3. Heat the oil and sauté the onion until fragrant  then add the paste and sauté again until fragrant.
  4. Add the tomatoes and sauté again for 2 minutes.
  5. Add the coconut milk, boiled vegetables, powder gram, dal and salt.
  6. Simmer the gravy for at least 20 minutes.

How to serve :
  1. Reheat the noodles in hot water.
  2. Drain and transfer to a large serving dish.
  3. Pour the gravy over the pasta and add the garnishes.
  4. Squeeze on some fresh lime juice, sprinkle with salt and chillie powder to taste.
  5. Ready to serve hot with preserved mustard greens.