Khowsuey

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
1 onion, chopped
4 tbsp oil
salt to taste
For the paste:
10 cloves garlic
4 tsp coriander seeds
2 tsp cumin seeds
12 red Kashmiri chillies
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 chilli powder to taste

Method:

Boil the noodles and wash under running water.
Grate the coconuts, put 5 to 6 teacups of water and allow to stand for a little
while.
Blend in a liquidizer and strain. Heat the oil and sauté the onion for
a little time. Put the paste and sauté again for a little time.
Put the tomatoes and sauté again for 2 minutes.
Put the coconut milk, boiled vegetables, powder gram dal and salt.
Boil the gravy for at least 20 minutes.
How to serve:
Before serving, keep the noodles into hot water.
Drain and keep on a large serving dish.
Pour the gravy on top. Sprinkle all the garnishes.
Pour the lemon juice, sprinkle salt and chilli powder.
Ready to serve hot.