Summary

Ingredients

• 200 g white cabbae, cut into strips
• 200 g carrot (s), cut into sticks
• 200 g beans, reen, halved lenthways
• 0.5 ½ cauliflower, cut into florets
• 3 tablespoon mustard seeds, black
• 2 tablespoon garlic granules
• 1 tablespoon turmeric
• Chilli pepper (s) to taste
• 10 tablespoon oil
• 2 onions)
• 2 tablespoon vinegar
• salt

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Instructions

1. Cook all vegetables al dente and drain. Mix the mustard seeds, turmeric and garlic with a little water.
2. Heat the oil, fry the onions until translucent, add the spice mixture and a little salt, stir and cook for a minute. Add the vegetables and chili peppers and stir. Let cool and add vinegar.
3. Store in the refrigerator.