Vegan Recipe Collection Over 800 Vegan Recipes

1 tsp mustards seeds
10 curry leaves
4 dried chillies
Place the fenugreek in a small frying pan and toast gently over a very low heat, stirring contantly, for 5
minutes or until golden brown. Finely grind using a pestle and mortar and set aside.
Place the mango in a large bowl. Mix in the salt, chilie powder, asafoetida and ground fenugreek.
Heat the oil in a frying pan. Add the mustard seeds and as they begin to pop, add the curry leaves and
dried chillies. Fry over a medium heat for 1 minute, then pour the contents of the pan over the mango.
Mix well and set aside to cool.
When cool, transfer to a screw top jar and store in the refrigerator for up to 1 month. Leave the pickle
to mature for at least one week before use.
Cabbage and Potato Thoran
5 tbsp oil
100g/3 ½ oz potatoes peeled and cubed
1 tsp mustard seeds
10 curry leaves
1 tsp urad dal
100g/3 ½ oz onions, finely sliced
1 green chili, slit lengthwise
1 tsp turmeric powder
200g / 7oz cabbage, finely shredded
50g / 2oz freshly grated or desiccated coconut
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Heat 3 tbsp of the oil in a large frying pan or wok. Add the potatoes and cook over a medium heat,
stirring, for 10-15 minutes or until browned. Add salt to taste then set the potatoes aside to drain on
kitchen paper.
In the same pan, heat the remaining 2 tbsp of oil. Add the mustard seeds and as they begin to pop, add
the curry leaves and urad dal. Cook, stirring, until the urad dal turns golden.
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