Vegetable Noodle Dalna - Noodles In A Traditional Bengali Gravy

VEGETABLE NOODLE DALNA

The youngsters in my family relish noodles very much. Whenever they have a craving for noodles or any other food they fancy for that matter, they readily order their favourites online. One fine day I decided to try my hand at making their favourite noodles at home, but of course with a South Indian touch. After much pondering the thought of combining noodles with any of the South Indian gravies seemed infeasible. I remembered about Vegetable Dalna - a traditional Vegetarian Bengali recipe which I thought would probably suit my need of the hour. That is when Vegetable Noodle Dalna - a fusion of Bengali and Italian cuisine was born in my kitchen.

INGREDIENTS

Wheat noodles - 1 packet ( 200gms)

Sesame oil - 4 tbsps

Tomatoes (blended in a mixer) - 4 to 5 cups

Cauliflower florets (blanched) - 1 cup

Potatoes (cubed) - 1 cup

Green peas - 1 cup

Cumin seeds - 1/4 tsp

Sambar Powder - 1 1/2 tsp

Salt - 11/4 tsp

Sugar - 1/2 tsp

Turmeric powder - 1/4 tsp

FOR THE SPICE POWDER

Coriander seeds - 1 tbsp

Cumin seeds - 1 tbsp

Cardamom - 2

Cloves - 4

Cinnamon - 1'' piece

Grind them together into a fine powder and keep aside.

METHOD

1. Add a teaspoon of oil and a pinch of salt to a big pot of water and bring it to a boil.

2. Add the noodles to the boiling water and cook till done.

3. Drain and cool the cooked noodles and keep aside.

4. Heat 1 tbsp of oil in a kadai and fry the blanched cauliflower florets to a golden colour and remove to a plate.

5. Add one more tbsp of oil to the same kadai and roast the cubed potatoes to a golden colour and remove to the plate.

6. Heat the remaining oil in the same kadai and splutter cumin seeds and add the ginger paste.

7. Mix Sambar powder, turmeric powder, salt, sugar and the spice powder with little water and add this paste to the seasoning.

8. Stir well and then add the tomato juice.

9. Cook till the oil separates from the sauce and then add the fried vegetables and peas.

10. Add 1/2 a cup or more of water and cook till the vegetables are done.

11. Dalna needs to be juicy and it should have the consistency of a gravy. Add little more water if it becomes too dry. Switch off flame when it emanates a very pleasant aroma.