Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Sliced vegetables

  2. Salt

  3. 1/2 cup 118ml Vegetable oil

  4. 1 tablespoon 15ml Sesame oil

  5. 1/2 teaspoon 2 1/2ml Ground turmeric

  6. 2 teaspoons 10ml Onions - finely sliced (large)

  7. 4 Garlic - finely sliced

  8. 3 tablespoons 45ml Sesame seeds

  9. 2 tablespoons 30ml White vinegar

  10. Vegetables*

Instructions Jump to Ingredients ↑

  1. * use any combination of the following: beans, cabbage, cauliflower, okra, carrots, bamboo shoots, spring onions, bean sprouts, cucumber or zucchini 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 colander to prevent overcooking. Drain again. Heat the two oils in a small deep frying pan, add turmeric.

  2. Add 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.

  3. When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste.

  4. In a dry pan roast the sesame seeds over medium heat. Fry until golden brown.

  5. Turn on to a plate to cool, then sprinkle-over the vegetables.

  6. Serve as an accompaniment to rice and curry.


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