Vegan Ragi Noodles Stir-Fry With Spiced Coconut Sauce Recipe

About this recipe

A hearty and protein-packed dinner featuring Karnataka's staple ragi (finger millet) noodles, stir-fried with fresh vegetables, and tossed in a creamy spiced coconut sauce. Perfectly balanced for flavor and nutrition.

Ingredients

• 250g Baby Corn
• 250g Green Chilli
• - Ragi Noodles | Calcium-Rich Finger Millet | No Maida | Good For Bones | Light & Wholesome Meal | Ideal For Kids & Adults
• 250 ml Coconut Milk
• 1 kg Bell Peppers
• 500g Spring Onion
• 250g Garlic
• 250g Ginger
• 300 g Tamarind Paste
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 200 ml Sesame Oil
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Prepare the ragi noodles according to the package instructions. Drain and set aside.
2. Step 2: Heat sesame oil in a pan or wok. Add cumin seeds and let them splutter.
3. Step 3: Add minced garlic, grated ginger, and slit green chili. Sauté for 1-2 minutes until fragrant.
4. Step 4: Toss in the julienned carrots, bell peppers, and baby corn. Stir-fry on medium-high heat for 5-6 minutes until they are tender but retain a slight crunch.
5. Step 5: Add the cubed tofu and stir gently to avoid breaking it.
6. Step 6: In a small bowl, mix coconut milk, soy sauce, tamarind paste, turmeric powder, coriander powder, and a pinch of salt. Pour this mixture into the pan.
7. Step 7: Let the sauce simmer for 3-4 minutes until slightly thickened. Adjust seasoning if necessary.
8. Step 8: Add the cooked ragi noodles to the pan and toss well to coat them evenly with the sauce and vegetables.
9. Step 9: Garnish with chopped coriander leaves and spring onion greens. Serve hot.