Yield: 4 servings
Measure | Ingredient |
---|---|
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 teaspoon | Sugar |
1 tablespoon | White distilled vinegar |
8 smalls | Red or green chillies; ( optional) (8 to |
\N \N | 10) |
\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 |
½ teaspoon | Salt |
GENERAL
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.