|
2
7
6
4 cm
175 g
4
175 g
3 tablespoons
1 tablespoon
1/2 teaspoon
1/2 teaspoon
2 teaspoons
4 tablespoons
1 tablespoon
1 tablespoon |
fresh red chilies, cored, seeded and
chopped
shallots, 5 chopped, 2 left whole
cloves garlic, 3 chopped, 3 left whole
piece fresh root ginger, grated
cauliflower florets
small carrots, cut into fine sticks
unpeeled cucumber, cut into fine sticks
vegetable oil
curry powder
black mustard seeds
ground turmeric
light brown sugar
rice vinegar
sesame oil
toasted sesame seeds
salt |
Method :
-
Put chilies, chopped shallots and
chopped garlic and three quarters of the ginger in a blender.
-
Add 1 tablespoon water and mix to a
paste.
-
Bring a large saucepan of water to
the boil.
-
Add cauliflower and carrots.
-
Quickly return to the boil.
-
After 30 seconds add cucumber and
boil for about 3 seconds.
-
Tip into a colander and rinse under
running cold water.
-
Heat oil in a large saucepan.
-
Add spice paste and fry for 1
minute.
-
Add whole shallots and whole garlic
and remaining ginger.
-
Stir fry for 30 seconds.
-
Reduce heat to medium low.
-
Stir in curry powder, mustard
seeds, turmeric and sugar.
-
Add vinegar, blanched vegetables
and 11/2
teaspoons salt.
-
Bring to the boil.
-
Remove from heat and stir in sesame
oil and sesame seeds.
-
Cool, then ladle into a warm jar
and cover with a non-reactive lid.
-
Refrigerate when cold.
Makes 1 liter.
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