Thukpa

Boil water until it comes to a roaring boil.

Add noodles to the boiling water along with salt and 1 tsp oil.

Cook noodles on high flame for 1-2 minutes.

Turn off the heat and let noodles soak for another 1-1.5 minutes.

Check if noodles are cooked by pinching one to see if it has slight bite.

Drain noodles and toss with oil to prevent sticking.

Heat wok until hot and add 2 tbsp oil.

Sauté ginger, garlic, green chillies, and coriander stems for a few seconds.

Add onions and cook until translucent (1-2 minutes).

Add tomatoes and cook until softened (1-2 minutes).

Lower heat and add turmeric, red chilli powder, cumin powder, garam masala, Sichuan pepper.

Stir spices and add 2 litres vegetable stock, mix well and bring to a boil.

Add vegetables (carrots, peppers, mushroom, cabbage) and season with soy sauce, salt, pepper.

Cook vegetables for 2-3 minutes until just tender but crunchy.

Check seasoning and add lemon juice, fresh coriander, spring onion greens. Mix and turn off heat.

Roast tomatoes on open flame until skin is charred for chutney.

Transfer roasted tomatoes to a bowl and cover for 1-2 minutes to steam.

Peel tomatoes and cut into quarters.

Add tomatoes, soaked red chillies, coriander, spring onion stalks, green chillies, garlic, sugar, salt, lemon juice to chopper.

Blend into a coarse paste to prepare momo chutney.

Assemble Thukpa by placing noodles in a bowl and pouring hot broth with vegetables over them.

Serve with momo chutney on the side or mixed in for spice.