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BURMESE BHEL

INGREDIENTS:

2-cups boiled noodles      250 grams cabbage

1 pomegranate      3 tomatoes

1-cup cilantro (coriander) leaves      Fried tortillas

Salt      Pepper powder

2-tbsp. lemon juice      2-tbsp. sugar

200 grams green peas      100 grams fine grams sev

1-tbsp. green chili paste      Ghee

1-coconut      curry leaves

1/2-cup chaat masala

PREPARATION:

Chop cabbage. Remove pomegranate seeds. Chop tomatoes. Crush fried tortillas. Grind the peas. Add lemon juice, sugar and salt. Add salt and pepper to cabbage, tomatoes. Grate coconut. Add water and grind coconut in mixer. Squeeze all the coconut milk. In a pot, heat a little ghee fry the curry leaves. Mix all the ingredients. Coconut curry is ready.

In a plate add 2-tsp. noodles, spread salt and pepper powder. Spread 1-tsp. smashed peas and 1-tsp. full cabbage. Spread tortilla pieces over it. Decorate with fresh pomegranate seeds, sev and cilantro (coriander) leaves. Serve with coconut curry.

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