Vinegar-Kissed Vegetables with Fresh Wheat Noodles


Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I wanted to call this “Bhavesh Kumar Thapa’s Thupa,” but that would have been too cute (for more about Bhavesh). Make a double or triple batch of fresh noodles and freeze the extras. For a curry that does not contain many spices, this is remarkably complex-tasting, the sharp vinegar pleasingly tart.


For the noodles

  • ½ cup unbleached all-purpose flour
  • ½ teaspoon coarse kosher or sea salt
  • ½ teaspoon Bangala garam masala
  • About 3 tablespoons boiling water


  1. To make the noodles: Combine the flour, salt, and garam masala in a small bowl. Add the boiling water, 1 tablespoon at a time, and stir the flour mixture until it just comes together into a soft ball. Use your hand to knead the dough to a smooth, satin-soft texture. If you feel you have over-watered it, dust it with a little flour and knead it again, repeating until you get the right texture. Wrap the dough in plastic wrap to keep it from drying out while you continue to work.
  2. Fill a medium-size saucepan three-quarters full with water, and bring it to a rolling boil over medium-high heat.
  3. Push the dough into the cylindrical cavity of a noodle press (see Tip) or a cookie press (use the plate with the larger round holes). Holding the press over the boiling water, press the dough down to extrude spaghetti-like noodles, letting them fall directly into the water. Allow them to cook briefly, until they have a wet sheen on the surface and are tender but still firm (al dente) when either bit into or cut with a fork. Drain the noodles in a colander and run cold water through them to prevent further cooking.
  4. Set the noodles aside while you make the curry: Combine the cauliflower, cabbage, peas, beans, and carrot in a medium-size saucepan. Add water to cover, and stir in 1 teaspoon of the salt. Bring to a boil over medium-high heat and continue to boil, uncovered, until the vegetables are tender-crunchy, about 5 minutes. Drain them in a colander and run cold water through them to stop them from continuing to cook.
  5. Heat the ghee in a large skillet over medium-high heat. Add the drained vegetables, vinegar, cilantro, Garlic Paste, cayenne, and the remaining ½ teaspoon salt. Stir-fry until the vegetables are warmed through, 2 to 3 minutes.
  6. Add the noodles and toss the mixture to warm up the noodles, 2 to 3 minutes. Then serve.