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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Greek 8 Servings

INGREDIENTS

1 Cauliflower, cut into
florets
125 g Green beans, halved 4oz
1 Carrot, cut into 5mm 1/4
inch slices
300 Distilled or white wine
vinegar 1/2 pint
150 Vegetable oil, 1/4 pint
8 Bay leaves, crumbled
12 Garlic cloves, roughly
chopped
2 T Sugar
6 Black peppercorns
Salt
9 Fresh red chillies, deseeded
if wished
and chopped
1/2 t Yellow mustard seeds
1/2 t Fenugreek seeds, ground
5 Cm, 2-inch piece of
fresh ginger
grated
3 Fresh green chillies
de-seeded if wished
2 t Cumin seeds

INSTRUCTIONS

Put all the vegetables together in a bowl, cover with fresh, cold
water and set aside for 1 hour. Drain the vegetables well and leave
them in a colander.  Put the masala spices together in a mortar or
strong bowl and grind  to a paste with a little of the vinegar, using a
pestle or the end of  a rolling pin.  Heat the oil in a large
frying-pan over a medium heat and cook the bay  leaves and garlic for
2-3 minutes, stirring frequently.  Add the masala paste and fry for a
further 5 minutes, then add the  sugar, vegetables, peppercorns and
remaining vinegar.  Season with salt and cook over a low heat until the
vegetables soften.  Remove the pan from the heat and leave to cool.
Transfer the pickle to  clean jars and cover with a non-metallic,
airtight lid.  Store in a cool, dark place.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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