Name: Vegetable Pickles
Ingredients: 1 1/2 lb Cauliflower; 1 1/2 lb Carrots; 1 1/2 lb Peas; 1 1/2 lb Potatoes; 1 1/2 lb Turnips; 1 1/2 lb Eggplant (Aubergine); 1 1/2 lb Tomato; 1 1/2 lb Fenugreek Leaves; 1 1/2 lb Spinach Leaves; 1 c Lemon juice; 4 c Oil; 1/2 c Red chilli powder; 2 ts Salt; 2 tb Coriander seeds; 2 tb White cumin seeds; 2 tb Mustard seeds; 2 tb Onion seeds; 4 Dried red chillies; 2 ts White cumin seeds; 1 Whole garlic

All children, like their parents before them, are rooted in fallen Adam (see Rom. 5:12). The perfect, infallible portrait of every soul who has ever lived was painted by Paul in Romans 3:10-11: “None is righteous, no, not one; no one understands; no one seeks for God.” Sin is so rooted in us that every part of the human personality is tainted. This, of course, doesn’t mean that all people are as bad as they can be or that they don’t do good things (see Luke 11:13). But it does mean that apart from God’s grace and the God-ordained graces of human discipline, children will naturally gravitate to sin – quite apart from the tricks of the devil or their “corrupt” little friends (Kent and Barbara Hughes).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Indian	Pickles, Indian	1	Servings

INGREDIENTS

1 1/2	lb	Cauliflower
1 1/2	lb	Carrots
1 1/2	lb	Peas
1 1/2	lb	Potatoes
1 1/2	lb	Turnips
1 1/2	lb	Eggplant (Aubergine)
1 1/2	lb	Tomato
1 1/2	lb	Fenugreek Leaves
1 1/2	lb	Spinach Leaves
1	c	Lemon juice
4	c	Oil
1/2	c	Red chilli powder
2	ts	Salt
2	tb	Coriander seeds
2	tb	White cumin seeds
2	tb	Mustard seeds
2	tb	Onion seeds
4		Dried red chillies
2	ts	White cumin seeds
1		Whole garlic

INSTRUCTIONS

A
Wash all the vegetables and cut into pieces. Dry on a cloth.
When all the vegetables are dry, mix with salt and place in large bowl. Set
aside for about 2-3 days or until the vegetables become soft..
Mix in the lemon juice and set aside again.
Using 2 cups of the oil, fry all the first group of spices (A) until light
brown. Remove from the oil and grind to a smooth paste.
Heat the rest of the oil in a large saucepan. Add 4 dried red chillies, the
2 tsp. white cumin seeds, and the whole garlic which has been peeled and
separated into cloves. Fry until light brown.
Add all the vegetables and all the ground spices and fry together for about
5 minutes. Remove from fire and allow to cool completely until room
temperature before placing in airtight containers. This way it can be
stored for 6-8 months.
TNT'd & Compiled by Imran C. Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by "Imran C."
<imranc@onthenet.com.au> on Sun, 12 Jan 1997.

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