| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Sainsbury9 |
4 |
Servings |
INGREDIENTS
| 125 |
|
Water, 4 fl oz |
| 8 |
|
Pickling onions, peeled |
|
|
optional |
|
|
8 to 10 |
| 175 |
g |
French beans, topped and |
|
|
tailed |
|
|
and cut into 2 or 3 |
|
|
pieces 6oz |
| 175 |
g |
Carrots, peeled and cut into |
|
|
sticks about the |
|
|
same length as the |
|
|
beans 6oz |
| 175 |
g |
Cauliflower florets, 6oz |
| 1 |
t |
Mustard powder |
| 1 |
t |
Sugar |
| 1 |
T |
White distilled vinegar |
| 8 |
|
Red or green chillies |
|
|
optional 8 to |
|
|
10), 10 |
|
|
Salt and pepper to taste |
| 2 |
|
Shallots or 1/2 onion |
|
|
chopped |
| 2 |
|
Garlic cloves, chopped |
| 3 |
|
Candlenuts or 5 blanched |
|
|
almonds chopped |
| 1 |
|
Red or green chilli |
|
|
de-seeded and |
| 1/2 |
t |
Ground turmeric |
| 2 |
T |
White distilled vinegar |
| 2 |
T |
Groundnut or olive oil |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Put all the ingredients for the paste in a blender or food processor
and blend until smooth. Transfer this paste to a wok or a large
shallow saucepan. Bring to the boil, stirring most of the time, for 4
minutes. Add the water and bring this back to the boil. When it is
boiling add the pickling onions (if used), stir, and cover the wok or
pan for 2 minutes. Uncover and add the beans and carrots, put the
cover on again and simmer for 3 minutes. Once more uncover the wok or
pan, and add the cauliflower and the rest of the ingredients. Stir
them around and put the cover back, and continue cooking for 3-5 more
minutes. Uncover the wok or pan for the last time, adjust the
seasoning and turn the vegetables over again for a few seconds.
Transfer to a warm serving dish, if it is to be served hot as an
accompaniment to your main course; otherwise refrigerate, to be served
cold a few hours or a few days later. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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