Ingredients

• 1 lb. Tibetan noodles, similar to spaghetti, cavatelli
• 3 cups assorted vegetables (cauliflower, carrots, green beans, musturd greens, potatoes)
• 1/2 lb. Spinach, washed and cut into pieces
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon jwanu (lovage seeds)
• 3 fresh chilies, julienned
• 1 bay leaf
• 1 cup tomatoes
• 1/2 cup yogurt
• 2 tablespoon soy sauce
• 2 cups vegetable broth
• 2 tablespoons musturd oil
• Salt and pepper
• 1 tablespoon chopped cilantro for garnish

Instructions

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat 2 tablespoons of musturd 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.

Submitted by: Tulsi Regmi