By dish
Vegetable Thukpa


400 g egg noodles (Best result with Tibetan noodle)
200 g of mixed vegetables
200 g Spinach, washed and cut into pieces
1 cup onion, chopped |
1 cup tomatoes
½ cup yogurt

1 tablespoon garlic or garlic paste
1 tablespoon ginger or ginger paste
½ teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon Jwanu or Ajwain (Lovage seeds)
3 fresh chilies (suit to your taste)
1 bay leaf
4 teaspoon soy sauce
2 cups vegetable broth
2 tablespoons mustard oil (alternative: use regular mustard sauce with vegetable oil)
Salt and pepper to taste
1 tablespoon chopped cilantro for garnish

1 Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry until light brown.
2 Add cumin powder, turmeric, garlic, ginger, and chilies. Stir well for a minute or so.

Stir fry the mixed vegetable for 6 minutes.


Add tomatoes, soy sauce, yogurt, broth, Jwanu, bay leaf, salt and pepper to the vegetable and cook until vegetables are tender.


Add the noodles and stew for 3 more minutes and add spinach, cook for 1 or 2 more minutes

6 Garnish with chopped cilantro.
  * Jwanu or Ajwain (Lovage seed) have a strong thyme-like aroma and are a common ingredient in Nepali and other South Asian cooking.

Tibetan Vegetable Thukpa is one of the main food during Tibetan new year celebration “Losar” (Lo = year, Sar = new). It is based on lunar calendar with years repeating in twelve year cycles (each year is associated with an animal).

Losar usually falls in March .Tibetans and world famous mountain climbers, Sherpas celebrate it in a traditional way.

 © 2001-2009 A part of DesiGrub