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Ingredients :
3
cups sliced vegetables (different types of combinations)
1/2
cup peanut oil
1
tablespoon sesame oil
1/2
teaspoon turmeric, ground
3 onions, sliced finely
4
cloves garlic, sliced finely
3
tablespoons sesame seeds
2
tablespoons white vinegar
Salt to taste
Method :
Cut the different types of vegetables
into strips of bite-size pieces and boil for only 1 or 2 minutes in mildly salted
water. Just boil until tender to keep the crisp. Drain and run
cold water over the vegetables in a colander to stop the cooking.
Drain again.
Heat the peanut and sesame oils in a small deep wok. Add turmeric,
garlic, onions and fry over medium heat, stirring all the time until
onions and garlic start to brown. Remove wok from
heat and continue stirring until they are brown and crisp. When cool, pour
a little of this oil over the vegetables. Add onions and
garlic and toss lightly to mix evenly, add extra salt and vinegar
according to
taste. In a dry pan
roast the sesame seeds over medium heat until golden brown. Ensure that
it does not burn. Turn on to a
plate to cool. Sprinkle the toasted sesame seeds over
the vegetables. Serve as an
accompaniment to steamed white rice and curry.
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