For Burmese Khowsuey

4 cups boiled rice noodles

To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)

5 whole dry Kashmiri red chilli

1 1/2 tbsp coriander (dhania) seeds

1/2 tsp black peppercorns (kalimirch)

2 tsp cumin seeds (jeera)

1/2 tsp turmeric powder (haldi)

1 tbsp chopped garlic (lehsun)

2 tbsp freshly grated coconut

2 tsp chopped ginger (adrak)

2 tbsp poppy seeds (khus-khus)

1 tbsp chopped cashew nut (kaju)

For The Curry

3 tbsp oil

2 bay leaf (tejpatta)

7 to 8 curry leaves (kadi patta)

1/2 cup grated onions

3/4 cup grated tomatoes

2 cups chopped and boiled mixed vegetables (french beans, carrots , green peas and cauliflower)

2 1/2 cups coconut milk (nariyal ka doodh)

salt to taste

For The Garnish

1/2 cup garlic roundels

1 cup thinly sliced onions

1/4 cup vaal dal (split field beans/ split butter beans) , soaked for 3 hours and drained

oil for deep-frying

1/2 cup chopped spring onions

1/4 cup finely chopped coriander (dhania)

1 tsp dry red chilli flakes (paprika)

salt to taste

2 tsp lemon juice