Ready-made vegetable salad

Recipe from: 7/30/1992 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 1
    large aubergine, skinned and diced (optional)
  • salt
  • 150
    ml
    oil
  • 20
    ml
    curry powder
  • 5
    ml
    turmeric
  • 10
    ml
    round cumin (jeera)
  • 6
    carrots, scraped and coarsely grated
  • 3
    green peppers, diced
  • 2
    onions, finely chopped
  • 420
    g
    baked beans in tomato sauce
  • black pepper
 

Method

 
Sprinkle a little salt over the diced brinjal and leave in a colander for about 15 minutes. Pat dry with paper towelling and sauté in oil until soft and cooked. Remove from the pan. Add the curry powder, turmeric and cumin to the oil in the pan and stir-fry lightly. Add the remaining vegetables, except the baked beans, then add the diced brinjal and stir-fry until the vegetables are soft and cooked. (Add more oil if necessary.) Add the baked beans, mix and simmer for about 5 minutes. Season with black pepper to taste and add more salt if necessary. Cool and spoon into clean jars. Store in the fridge until needed. Makes about 2 litres.
 

Read more on: shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.