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Ingredients to be ground:
40 dried chillies (some seeded)
15 slices langkwas
1 ½ teacups small red onions
2 slices blanchan 1” x 1” x ½ “
Vegetables to be scalded in boiling vinegar
& salt:
½ kati Long Beans (cut into 1 ¼ lengths)
¼ kati French beans
¼ kati ladies fingers
2 small carrots
6 large onions
3 radishes
1 large bitter gourd (if desired)
¼ kati cabbage
¼ kati cauliflower
8 cucumbers ** (Mama said after slicing,
soak in water with salt, then sun it to dry)
Cut all the above into small pieces and
scald in boiling vinegar to which a little salt has been added, one vegetable
at a time.
Drain in colander and put aside.
Other ingredients:
1 teacup Bijan – sesame (clean, wash, drain
and fry in dry pan till golden brown. Pound a little and put aside)
1 ½ teacups oil
1 large piece fresh saffrom, sliced very
thin
Salt & sugar to taste
Method:
Put oil in pan when hot, fry sliced saffron
until brown. Remove saffron and throw away.
Fry ground ingredients in hot oil till well
cooked. Add salt & sugar.
Add vegetables which have been scalded in
vinegar. Stir well all the time for about 10 minutes.
Add fried and pounded sesame, stir well. Remove to porcelain bowl to cool.
