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3
cups
1/2
cup
1
tablespoon
1/2
teaspoon
2
4
cloves
3
tablespoons
2
tablespoons
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Sliced
vegetables
Vegetable oil
Sesame oil
Ground turmeric
Large onions, finely sliced
Garlic, finely sliced
Sesame seeds
White vinegar
Salt
Use
any combination of the follow vegetables in the required amounts -
Beans, cabbage, cauliflower, okra, carrots, bamboo shoots, spring onions,
bean sprouts, cucumber or zucchini.
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Method :
-
Cut vegetables
into bite-size strips and boil for only 1 or 2 minutes in lightly salted
water, just until tender but still crisp.
-
Drain and run
cold water over the vegetables in a colander to prevent overcooking.
Drain again.
-
Heat the two
oils in a small deep frying pan.
-
Add turmeric,
onions and garlic and fry over medium heat, stirring all the time until
onions and garlic start to brown.
-
Remove pan from
heat and continue stirring until they are brown and crisp.
-
When cool, pour
a little of this oil over the vegetables.
-
Add onions and
garlic and toss lightly but thoroughly, add extra salt and vinegar to
taste.
-
In a dry pan
roast the sesame seeds over medium heat until golden brown.
-
Turn on to a
plate to cool.
-
Sprinkle over
the vegetables.
-
Serve as an
accompaniment to rice and curry.
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