||Cook noodles in boiling
salted water until slightly undercooked.
Drain and rinse. In a sauce pan heat
two tablespoons of mustard oil. Add
onions, fry until light brown.
||Add cumin powder, turmeric,
garlic, ginger, and chilies. Stir well
for a minute or so.
Stir fry the mixed vegetable
for 6 minutes.
Add tomatoes, soy sauce,
yogurt, broth, Jwanu, bay leaf, salt
and pepper to the vegetable and cook
until vegetables are tender.
Add the noodles and
stew for 3 more minutes and add spinach,
cook for 1 or 2 more minutes
||Garnish with chopped cilantro.
Jwanu or Ajwain (Lovage seed) have a
strong thyme-like aroma and are a common
ingredient in Nepali and other South