30 ml Cooking oil 5 Curry leaves 1 lg Onion; finely chopped 1 Green chili; finely chopped 5 ml Crushed garlic 5 ml Ground jeera (cumin) 2 1/2 ml Borrie (tumeric) Salt to taste 500 ml Frozen mixed vegetables 30 ml Chopped dhunia leaves - (coriander) 10 ml Chopped chives Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes. Mix in dhunia leaves and chopped chives when mixture has cooled. fills 36 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson
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