Pumkin and Kale sevai with peanuts.
Gluten-free, nightshade-free, quick and easy recipe.
Toprepare the noodles
dry red chillies
(I have used skinned and roasted ones. )
salt to taste
black pepper powder
(check recipe on a previous blogpost.)
To prepare the noodles
Boil the water and add to a bowl. Soak the rice noodles carefully in this for about 3 minutes or as per package instructions.
Drain the soaked rice noodles and set aside. Keep covered so they do not dry up.
for the stirfry
Into a wok or deep pan, add the oil followed by the mustard and fenugreek seeds.
When the mustard splutters add the peanuts and the pumpkins and saute.
Add the salt and pepper and mix well. the salt needs to account for the noodles as well as most brands of noodles come without any added salt.
Now mix in the chopped kale and cover and cook for f few minutes till the pumpkins soften. If the pumpkin variety you have takes a bit of time to cook add a few tsp of water to help it steam.
After 2-3 minutes open the lid carefully ( there will be a lot of steam) and mix well.
Add the Bisi Bele bath masala, coconut and flax seed powder and stirfry for another minute.
Add the drained rice noodles and stirfry all together.
Once the noodles are well coated, the noodles are ready to serve.
Enjoy it with some roasted tomato chutney.