| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 50 |
g |
Fresh chillies |
| 50 |
g |
Dates |
| 100 |
g |
Shallots |
| 50 |
g |
Carrots |
| 50 |
g |
Cauliflower |
| 50 |
g |
Beans |
| 3 |
|
Cloves garlic |
| 2 |
sl |
Ginger |
| 25 |
g |
Mustard seed |
| 300 |
ml |
Malt vinegar I teaspoon salt |
| 1/4 |
ts |
Chilli powder |
| 75 |
g |
Sugar |
INSTRUCTIONS
Wash the chillies and cut lengthways. stone and chop the dates halve
the shallots, peel and slice the carrots break the cauliflower into florets
and wash, string and cut the beans. Grind the garlic, ginger and mustard
seed together and mix with a tsp of vinegar Place 200 ml vinegar into a pan
and bring to the boil with the salt. Add the chillies and when vinegar
boils again remove the chillies. Add the shallots and, again when vinegar
boils remove the shallots. Continue process with all vegetables. Mix the
garlic, ginger mustard seeds, chilli powder and dates together with the
rest of the vinegar, add the cooked vegetables and mix well. Stir in the
sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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