Course : Main

Cuisine: Burmese

Servings: 5-6 persons

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

• 1 pkt spaghetti or noodles

• 1 small broccoli cut into small florets

• 8-10 white mushroom sliced into 4 pieces

• 6-8 babycorn chopped into half inch round

• 1 red or any other colour capsicum chopped into half inch cube

• some chopped spring onions

Ingredients for Curry Paste:

• 2 onions chopped roughly

• 1 inch ginger chopped roughly

• 6-8 garlic pods chopped roughly

• 4-5 green chillies chopped roughly

• 1/2 cup stem of coriander leaves

• 2 tbsp whole black peppers

• 2 tbsp coriander seeds

• 1/2 tbsp jeera ( cumin seeds)

Ingredients for Curry:

• 1 onion chopped finely

• 1 tbsp chopped garlic

• 1/2 tbsp chopped ginger

• 4 tbsp besan ( gram flour)

• 1 tsp turmeric powder

• 3 cups coconut powder ( maggi brand)

• salt as per taste

• curry paste

Ingredients for Plating:

• fried onions

• fried garlic

• roasted peanuts without skin

• chilli flakes

• finely chopped green chillies

• finely chopped coriander leaves

• finely chopped spring onions

• fried noodles

• lemon juice

• boiled spaghetti or noodles

• veg curry

Method:

1. In a vessel boil some water with 1 tsp salt and 1 tsp oil then add the spaghetti or noodles and cook till soft but don’t over cook them .Drain all the water out and pour some cold water over it. Allow it to cool.

2. Heat some oil in a kadai and deep fry a cup of cooked noodles . Similarly slice finely some onions and garlic pods and deep fry separately till crispy. Keep aside for plating .

3. In a grinder jar add all the ingredients of the curry paste and grind to a fine paste. Remove and keep aside.

4. In a bowl add 3 cups water to it add the coconut milk and make a smooth paste.

5. To prepare the curry heat 2 tbsp oil in a heavy based vessel saute the garlic and ginger then add the onion and cook till translucent. Then add the besan and saute for a minute stirring continuously so that it does not burn .Add the curry paste, turmeric and salt . Cook for a minute then add 1 cup water along with chopped broccoli and babycorn. Cover and cook on low flame till the broccoli and babycorn are 80 % cooked. Then add the chopped mushroom and capsicum and again cook on low flame till all the veggies are soft but crunchy.

6. Lastly add the coconut paste and simmer till one boil. The curry should be of pouring consistency. Remove in a bowl.

7. To assemble take a deep bowl first place some spaghetti or noodle then pour over it a good quantity of the coconut curry. Garnish with some chilli flakes, green chillies, spring onions, coriander leaves, fried onions, fried garlic, fried noodles and top it with some peanuts.

Enjoy hot !!!!