Vegetarian Aush
Served at Khyber Pass Cafe in Saint Paul, Minnesota.
Servings: 6
Ingredients
- 1 cup yogurt, drained
- 1 large onion, sliced
- ½ cup vegetable oil
- 2 tomatoes, diced
- 6 cloves garlic, crushed
- 2 jalapeño peppers, diced
- 4 cups water
- 1 teaspoon dried coriander
- 1 cup fresh cilantro, chopped
- salt and cayanne pepper to taste
- ½ cup green peas
- ½ cup garbanzo beans
- ½ cup kidney beans
- ½ cup mung beans
- 1 pound whole wheat noodles
- oil
- crushed fresh garlic and salt, to taste
- dried mint
Instructions
- Drain yogurt through cheesecloth for one hour.
- Fry onions in oil in a large frying pan until slightly brown, then add tomatoes. Cook until the juice has evaporated.
- Add garlic and jalapeños; cook for 5 minutes. Add water, coriander, cilantro, salt and cayenne pepper to taste. Bring to a boil.
- Add peas. Cook for 10 minutes. Add garbanzo beans. Cook for 10 minutes. Add kidney and mung beans. Boil until soft.
- Boil noodles in water with salt and oil until soft; drain.
- Put drained yogurt in a bowl and add garlic and salt. Spread yogurt on a large plate. Add noodles and bean mixture; mix with the yogurt. Sprinkle with the dried mint.
