Vegetarian Burmese Khow Suey Recipe in Hindi

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

fried garlic

🥗Healthier: baked garlic

💰Cheaper: fresh garlic

Baked garlic offers a healthier alternative with less oil.

Prepare the curry paste by grinding 2 tablespoons cumin seeds, 1 tablespoon black pepper, and 13 dried red chilies in a dry pan on medium heat for 2 minutes until fragrant.

Remove the spices from the heat and let them cool before grinding them into a powder in a mixer.

In the mixer, add 2 tablespoons garlic, 2 tablespoons grated ginger, 1 tablespoon turmeric, 1 tablespoon coriander stems, and 1 tablespoon ghee.

Add the ground spices to the mixer and blend into a paste without adding water, using a little oil if necessary.

Prepare the curry by gathering ingredients: the curry paste, 1 cauliflower, 1 carrot, 3 bell peppers, 1 tablespoon salt, juice of 1 lemon, 2-3 tablespoons sugar, 1 tablespoon gram flour, and 3 cups coconut milk.

In a pan, heat 3 tablespoons oil and sauté 2 sliced onions until golden brown, then remove from the pan.

In the same oil, add 2 tablespoons chopped garlic and sauté until golden, then remove from the pan.

Add the prepared curry paste to the pan and cook for 2 minutes.

Stir in 1 tablespoon gram flour and cook for 1 minute.

Add the chopped cauliflower, carrot, and bell peppers, and cook for 1 minute.

Add 1 tablespoon salt, then gradually add the coconut milk while stirring.

Bring the mixture to a boil and cook for 5 minutes, stirring occasionally to prevent sticking.

If the curry is not thick enough, mix 1 tablespoon gram flour with water and add it to the curry, then cook for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens