INGREDIENTS

INSTRUCTIONS

NOTES: This is served in small quantities (about 2 tablespoons per person)
as a crisp contrast to tender vegetables and creamy dhals.
ABBREVIATIONS: ts = teaspoon
Cut the red pepper in half; deseed and remove all white membrane. Slice as
thinly as the sharpness of your knife will allow :-)  then cut the longer
slices in half. Keep in mind always the way this will look when you serve
it. Make it possible to pick them up in a tablespoon.
Put the pepper slices in a non-metal bowl (if you use a metal one the lemon
juice will react with it and the pickle will have a metallic taste).
Cut the top end off the onion then shave off very thin slices. Really the
sharper your knife the better. Make them wafer-thin and if you can't
consider sharpening your knife. Separate the rings. Mix them in with the
pepper slices - use your own judgement as to how much onion you want. I use
1/8 small onion to a medium red bell pepper but that's just me.
Add the lemon juice, grind over black pepper to taste and mix in the cumin
seed.
Now cover the bowl and leave for at least an hour, NOT in the fridge but
even possibly in the sun, stirring once or twice.
Sorry can't remember where this recipe came from. Possibly same place as
the potato chops. It is certainly not by me though I wish it was...
Posted to fatfree digest V96 #255
Date: Sat, 14 Sep 1996 10:47:13 +0000
From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk>

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