Vegetable Thukpa

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Vegetable Thukpa

Ingredients

• 1 lb tibetan noodles, similar to spaghetti, cavatelli
• 3 c assorted vegetables (Cauliflower, carrots, green beans, mustard greens, potatoes)
• 1/2 lb spinach, washed, chopped
• 1 c Onion, chopped
• 1 tb garlic, minced
• 1 tb ginger, minced
• 1 ts turmeric
• 1 ts cumin powder
• 1/2 ts jwanu (lovage seeds)
• 3 fresh chilies, julienned
• 1 bay leaf
• 1 c tomatoes
• 1/2 c yogurt
• 2 tb soy sauce
• 2 c vegetable broth
• 2 tb mustard oil
• salt and pepper
• 1 tb chopped cilantro

Directions

Cook noodles in boiling salted water until slightly undercooked.
Drain and rinse.
In a sauce pan heat 2 tablespoons of mustard oil.
Add onions, fry till light brown.
Add turmeric, garlic, ginger, cumin powder, and chilies.
Stir well for 1 min.
Put the assorted vegetables and stir-fry well, about 5 min.
To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender.
Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is attained.
At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.
Garnish with chopped cilantro.
Serve with roti.

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