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Ready-made vegetable salad

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


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


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

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