Laksa is part of a Malaysian cuisine but I didn’t want to make a Malaysian instead wanted to give an Indian touch. I kept the base of pumpkin and added mushroom which I simply adore and added broccoli as it’s in season during winter alongwith some spices and the result was a lip smacking Laksa on noodles #MadhubishsKitchen #foodie #foodies

Course – Main

Cuisine – Indian

Author – Madhubishs Kitchen

Preparation time-15 mins, Cooking time-30 mins

Serves – 2 people

Ingredients

1/2 cup Pumpkin chopped fine

5-6 mushrooms quartered

5-6 broccoli with stems

1 cup noodles

1 Tbsp garlic chopped fine

1 Tbsp ginger chopped fine

1 Tbsp olive oil

1 spring onion greens chopped and onions chopped fine

1/4 cup coconut milk

1-2 green chillies chopped

Few whole black peppercorns

Salt as per taste

Method

In a pan heat oil and add garlic, ginger and green chilli and cook until garlic raw smell is gone. Add spring onions chopped fine and stir well. Add chopped pumpkin, salt and 1.5 cups water, in low flame cook covered. and cook for 3-4 mins until pumpkin is cooked well. Set aside to cool. Put the cooked pumpkin in a blender and blend smooth. Bring it back to the pan and add water for a little thinner consistency. Add mushrooms and broccoli and cook covered for 2-3 mins. Add coconut milk, black pepper powder and cook covered. Set aside.

To garnish cook noodles and julienne carrots, have pomegranate seeds, spring onion greens. Plate and enjoy hot