Vegetable Thukpa

Vegetable Thukpa

Ingredients

• 1 lb Tibetan noodles, similar to spaghetti, cavatelli
• 3 cup assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
• ½ lb spinach, washed, chopped
• 1 cup onion, chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric
• 1 tsp cumin powder
• ½ tsp jwanu (lovage seeds)
• 3 fresh chilies, julienned
• 1 bay leaf
• 1 cup tomatoes
• ½ cup yogurt
• 2 tbsp soy sauce
• 2 cup vegetable broth
• 2 tbsp mustard oil
• salt and pepper
• 1 tbsp chopped cilantro

Directions

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