===========================> Directions <======================== Wash the chiles and cut lengthways. stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans. Grind the garlic, ginger and mustard seed together and mix with a tsp of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt. Add the chiles and when vinegar boils again remove the chiles. Add the shallots and, again when vinegar boils remove the shallots. Continue process with all vegetables. Mix the garlic, ginger mustard seeds, chile powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well. Stir in the sugar. ISBN #962 224 010 0
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 74 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 81.6mg||3 %|
|Potassium 1562.3mg||41 %|
|Total Carbohydrate 161.8g||48 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 146.9g|
|Protein 14.7g||21 %|
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Calories per serving: 723
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