Ingredients:

625 g/11/4 lb
155 g/5 oz
155 g/5 oz
155 g/5 oz
315 g/10 oz
155 g/ 5 oz
315 g/10 oz
5
5
155 g/5 oz
315 g/10 oz
5 tbsp
1 tsp
155 g/5 oz
300 ml/10 fl oz
6 tbsp

Pounded :
10
1 cm/1/2 inch
 

cucumbers, cut into strips
radish, cut into strips
French beans, cut into 11/2 in or 3.5 cm lengths
long beans, cut into 11/2 in or 3.5 cm lengths
carrots, cut into strip
cabbage, cut into small pieces
cauliflower, cut into flowerettes
red chilies, seeded & slit lengthwise
green chilies, seeded & slit lengthwise
sesame seeds, fried
peanuts, roasted & pounded
sugar
salt
garlic, pounded
vinegar
cooking oil

dried chilies, soak & seeded
piece kunyit / turmeric

 

Directions:

1. Bring vinegar to the boil. Scald cucumbers for 1 minutes. Drain and put aside. Repeat with all other vegetables, scalding one at a time.

2. Put scalded vegetables out in the sun for 1/2 hr.

3. Heat oil in pan. Fry garlic till brown. Discard garlic but retain oil.

4. Stir-fry pounded ingredients in the oil till fragrant. Remove from heat. Add salt and leave to cool.

5. Combine all vegetables. Add sugar and set aside for 10 minutes.

6. Add fried pounded ingredients, sesame seeds and peanuts. Mix well.

7. Leaves overnight at room temperature before serving or storing in dry, clean jars.