Khowsuey

by Tarla Dalal

Added to 40 cookbooks
This recipe has been viewed 4437 times

The vegetarian version of the delicious Burmese bhel-a meal by itself.

Add your private note

Preparation Time: 40 mins.
Cooking Time: 40 mins.
Serves 6 to 8.
Show me for servings

Ingredients

200 gms spaghetti
1 1/2 cups mixed boiled vegetables
2 tomatoes, chopped
4 tbsp pwdered roasted chana dal (daria)
2 large coconuts
1 chopped onion
4 tbsp oil
salt to taste

To be ground into a paste
10 cloves garlic (lehsun)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
12 whole dry kashmiri red chillies
25 mm. (1") piece of ginger (adrak)

For garnishing
100 gms sev
4 spring onions, chopped with greens
1/3 cup chopped corriander (dhania)
2 onions, chopped
10 to 12 garlic cloves, chopped
3 onions, sliced (deep fried in oil to a oglden brown colour)
3 to 4 tbsp lemon juice
salt and chilli powder to taste

Method

Boil the spaghetti and wash under running water.
Grate the coconuts, add 5 to 6 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
Heat the oil and fry the onion for a little time.
Add the paste and fry again for a little time.
Add the tomatoes and fry again for 2 minutes.
Add the coconut milk, boiled vegetables, powdered gram dal and salt.
Boil the gravy for at least 20 minutes.

How to serve

Just before serving, plunge the noodles into hot water.
Drain and take out on a large serving dish.
Pour the gravy on top.
Sprinkle all the garnishes. Pour the lemon juice, sprinkle salt and chilli powder and serve hot.