Braised Vegetables
INGREDIENTS:
Cooking oil (I normally use
-3-4 tablespoons depending
-on amount of veggies)
1 Onion; chopped
1 Tomato; chopped
1/2 ts Tumeric
2 Chillies
Salt to taste
Vegetables can be cabbage;
-cauliflower; green beans or
-sugar beans
Cooking oil (I normally use
-3-4 tablespoons depending
-on amount of veggies)
1 Onion; chopped
1 Tomato; chopped
1/2 ts Tumeric
2 Chillies
Salt to taste
Vegetables can be cabbage;
-cauliflower; green beans or
-sugar beans
submitted by: vanny@iafrica.com (Myra in Capetown) After moving to South Africa from the US, I wanted to try recipes from local cooks. Here are two simple and easy Indian/Cape Malay recipes that are favorites. Hope you enjoy.
Braise onion in oil until light brown. Add chillies, tomato, turmeric, salt and let it simmer until oil appears on top. Then add vegetables. Cook until desired tenderness.
Vegetables can be cabbage, cauliflower, green beans or sugar beans. (If using sugar beans, add 1 desert spoon ((soup spoon in the US)) of Masala, no chillies and 1 desert spoon of lemon juice.) Although you may be tempted to add water, DON'T.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
22 APRIL 1996
Braise onion in oil until light brown. Add chillies, tomato, turmeric, salt and let it simmer until oil appears on top. Then add vegetables. Cook until desired tenderness.
Vegetables can be cabbage, cauliflower, green beans or sugar beans. (If using sugar beans, add 1 desert spoon ((soup spoon in the US)) of Masala, no chillies and 1 desert spoon of lemon juice.) Although you may be tempted to add water, DON'T.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
22 APRIL 1996