Yield: 4 servings
|125 millilitres||Water; (4 fl oz)|
|8 smalls||Pickling onions; peeled (optional)|
|\N \N||(8 to 10)|
|175 grams||French beans; topped and tailed|
|\N \N||; and cut into 2 or 3|
|\N \N||; pieces (6oz)|
|175 grams||Carrots; peeled and cut into|
|\N \N||; sticks about the|
|\N \N||; same length as the|
|\N \N||; beans (6oz)|
|175 grams||Cauliflower florets; (6oz)|
|1 teaspoon||Mustard powder|
|1 tablespoon||White distilled vinegar|
|8 smalls||Red or green chillies; ( optional) (8 to|
|\N \N||Salt and pepper to taste|
|2 \N||Shallots or 1/2 onion; chopped|
|2 \N||Garlic cloves; chopped|
|3 \N||Candlenuts or 5 blanched almonds; chopped|
|1 large||Red or green chilli; de-seeded and|
|\N \N||; chopped|
|½ teaspoon||Ground turmeric|
|2 tablespoons||White distilled vinegar|
|2 tablespoons||Groundnut or olive oil|
FOR THE PASTE
Put all the ingredients for the paste in a blender or food processor and blend until smooth.
Transfer this paste to a wok or a large shallow saucepan. Bring to the boil, stirring most of the time, for 4 minutes.
Add the water and bring this back to the boil. When it is boiling add the pickling onions (if used), stir, and cover the wok or pan for 2 minutes.
Uncover and add the beans and carrots, put the cover on again and simmer for 3 minutes.
Once more uncover the wok or pan, and add the cauliflower and the rest of the ingredients. Stir them around and put the cover back, and continue cooking for 3-5 more minutes.
Uncover the wok or pan for the last time, adjust the seasoning and turn the vegetables over again for a few seconds.
Transfer to a warm serving dish, if it is to be served hot as an accompaniment to your main course; otherwise refrigerate, to be served cold a few hours or a few days later.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.