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

Our desires are not a given, but a fundamental choice. Desires are most often unruly, disorderly, inordinate affections for XYZ, a good thing that I insanely need. Sometimes they are natural affections for xyz, made sane and orderly by subordination to passionate love for God that claims my heart, soul, mind and might. Our desires are often idolatrous cravings to get good gifts (overthrowing or ignoring the Giver). Sometimes they are intense desires for the Giver Himself as supremely more important than whatever good gifts we might gain or lose from His hand.

David Powlison

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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