Boil carrot, beans, peas together, drain, keep aside.
Boil noodles, keep firm, drain in colander, pour cold water over them.
Dry roast flour, while stirring in a heavy pan, keep aside.
Heat oil in a heavy pan, add 1/2 onions, stirfry till golden.
Drain, press out oil, keep aside.
Add garnishing garlic to hot oil, stirfry till light golden.
Drain, add to fried onions, keep aside.
Add remaining onions to same oil, stirfry for 1 minute.
Add paste, cook for 3-4 minutes.
Add tomatoes, stir fry further 2-3 minutes.
Dissolve gramflour into coconut milk, till it is smooth.
Add to pan with boiled veggies, salt.
Stir and simmer till smooth and thick.
Mix all ingredients for garnish just before serving.
Include fried garlic in garnish too.
Microwave or steam heat noodles over boiling water.
Arrange steaming hot noodles in a ring.
Fill well in middle with hot gravy.
Arrange chopped garnish mixture around outer ring of noodles.
Serve while still hot.
Grind to a paste
1 tsp. cumin seeds
1 tsp. coriander seeds
3-4 dried red chillies
1" piece ginger
7-8 flakes garlic
1/2 tsp. oil
2 sprigs spring onions with greens chopped finely
2 cloves garlic chopped finely
1 onion chopped finely
2 tsbp. Fresh coriander finely chopped
1 cup fine Indian sev
1 tsp. oil
2 tsp. lemon juice
Salt to taste
pepper to taste
Introduction to Burmese Dishes