-
Cut carrots
into julienne strips.
-
Cut beans
into pieces of the same length, then slice each piece in two lengthways.
-
If beans are
very young and slender it will not be necessary to slice them.
-
Leave the
chilies whole, but remove stems.
-
Peel cucumber
and cut in half lengthways, remove seeds and slice into pieces the same
size as the carrots and beans.
-
Heat oil in a
saucepan and fry garlic and ginger on low heat for 1 minute, then add
grated nuts and turmeric and fry for a few seconds longer.
-
Add vinegar,
water, sugar and salt and bring to the boil.
-
Add carrots
and beans, chilies and cauliflower sprigs, return to the boil and boil
for 3 minutes.
-
Add cucumber
and boil for 1 minute longer.
-
Turn into an
earthenware or glass bowl and allow to cool.
-
Use
immediately or bottle and store in refrigerator for a week or two.
