| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Malay |
Appetizers |
36 |
Servings |
INGREDIENTS
| 30 |
ml |
Cooking oil |
| 5 |
|
Curry leaves |
| 1 |
lg |
Onion; finely chopped |
| 1 |
|
Green chili; finely chopped |
| 5 |
ml |
Crushed garlic |
| 5 |
ml |
Ground jeera (cumin) |
| 2 1/2 |
ml |
Borrie (tumeric) |
|
|
Salt to taste |
| 500 |
ml |
Frozen mixed vegetables |
| 30 |
ml |
Chopped dhunia leaves (coriander) |
| 10 |
ml |
Chopped chives |
INSTRUCTIONS
Heat oil, add curry leaves and after a few seconds add onion, chilli,
garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add
vegetables and cook a futher 10 minutes.
Mix in dhunia leaves and chopped chives when mixture has cooled.
fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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