Veg Kothu Noodles

Ingredients(for 1 medium bowl (about 250g per serving))

• 120g Whole wheat noodles (atta noodles) (High-fiber, healthier than maida)
• 1 medium, sliced Onion (pyaaz)
• 1 small, julienned Carrot (gajar)
• 1 small, sliced Capsicum (shimla mirch)
• 1/2 cup, shredded Cabbage (patta gobhi)
• 1, finely chopped Green chillies (hari mirch) - optional
• 8-10 Curry leaves (kadi patta)
• 1 tsp Ginger-garlic paste (adrak-lahsun paste)
• 1 small, chopped Tomato (tamatar)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Red chilli powder (lal mirch)
• 1/2 tsp Garam masala
• to taste Salt (namak)
• 1.5 tbsp Oil (preferably cold-pressed)
• 2 tbsp, chopped Coriander leaves (dhaniya patta)
• for garnish Lemon wedges (nimbu) - optional

Instructions

1. 1

   Boil atta noodles as per package instructions. Drain, rinse with cold water, and toss gently with a few drops of oil to prevent sticking.

   5 minutes

   Don’t overcook the noodles; keep them slightly al dente for better texture.

2. 2

   Heat oil on a large tawa or kadhai. Add curry leaves, green chillies, and ginger-garlic paste. Sauté until aromatic.

   2 minutes

   Adding curry leaves early infuses oil with a rich, earthy flavor.

3. 3

   Add sliced onions and sauté till translucent. Stir in carrots, capsicum, and cabbage. Cook on high flame, stirring constantly, until vegetables are just tender but still crisp.

   5 minutes

   Maintaining high heat ensures veggies retain crunch and nutrients.

4. 4

   Add chopped tomatoes, turmeric, red chilli powder, garam masala, and salt. Cook till tomatoes soften and masalas are well blended.

   3 minutes

   Mash tomatoes slightly for a saucier base if you prefer.