- Ready In:
- 250 g white cabbage
- 250 g carrots
- 250 g green beans
- 4 chilies, large & red
- 10 garlic cloves
- 180 ml vegetable oil
- 2 large white onions
- 2 tablespoons black mustard seeds
- 250 g cauliflower
- Julienne cabbage, carrots, green beans and cauliflower and set aside.
- Heat vegetable oil in large pan and sweat garlic, onions, mustard seeds and chillies. Add reserved vegetables and mix well. Add salt to taste.
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RECIPE SUBMITTED BY
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making