Tibetan Thupka
Author: Dietician Amit Shah
- 2 cups vegetable stock/Water
- 1 Carrot, sliced thin
- 1 Tomato, chopped
- 50 grams Rice noodles, boiled in salt water
- 1 teaspoon cumin seeds
- 1/2 teaspoon ginger grated
- 2 Garlic cloves
- 1 onion, chopped
- 1 tablespoon lemon juice
- ½ Tbsp Fresh Crushed Pepper
- Salt to taste
- 1 tablespoon oil
- 1/2 cup spring onion, chopped
- 2 Red chilies (use as per taste)
Grind onion, tomates, garlic, ginger, cumin seeds and red chilles to smooth paste. Stir fry this paste in oil till rawness goes away.
Add vegetable stock. Bring to boil on low heat.
Add vegetables and simmer till vegetables are cooked.
Add salt & lemon juice. Add boiled noodles.
Garnish with Spring Onions and Fresh Crushed Pepper.
Serve Hot.
