Recipe - Braised Vegetables

Cooking oil (I normally use
34 tablespoons depending
on amount of veggies)
1 Onion; chopped
1 Tomato; chopped
One half teaspoon 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

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RECIPE ARCHIVE 22 APRIL 1996

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