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Vegetable Thukpa

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1 pound Tibetan noodles, similar to spaghetti, cavatelli
3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
1/2 pound 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 mustard oil
salt and pepper
1 tablespoon chopped cilantro for garnish


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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