Vegan Recipe Collection Over 800 Vegan Recipes

Add the onions and green chili. Raise the heat to high and cook for 1 minute., then lower the heat right
down and continue cooking for a further 5 minutes or until the onions are soft.
Add the turmeric and a little salt to taste. Stir in the shredded cabbage, cover and cook over a low heat,
stirring occasionally, for 15 – 20 minutes, or until the cabbage is soft.
Mix the browned potatoes into the cabbage, remove from heat and stir in the coconut.
Bhindi Tomato Salad
5 tbsp oil
200g / 7oz okra
300g / 10 ½ oz tomatoes, finely chopped
a pinch of sugar
1/2 tsp mustard seeds
10 curry leaves
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
For the spice paste:
1 green chili
1 clove garlic
1 tsp mustard powder
Cut the okra in 1cm / ½ inch pieces and set aside. Using a pestle and mortar, finely grind the ingredients
for the spice paste and set aside.
Heat 4 tbsp oil in a large frying pan and cook okra until brown. Remove from the heat and drain on
kitchen paper, set aside.
In the same pan, place the tomatoes and sugar and cook for 5 minutes. add the okra, the spice paste
and a little salt, then simmer for 2-3 minutes.
Meanwhile, heat 1 tbsp of oil in a small pan. Add the mustard seeds and as they begin to pop, add the
curry leaves. Cook for 1 minute, then pour the contents of the pan over the okra mixture. Stir well,
transfer to a serving dish and serve hot or cold.
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