|
Ingredients |
 |
Peanuts 1 cup, roasted
|
|
Onions spring 8
|
|
Cucumber, peeled and seeds removed 1
|
|
French Beans 12, chopped
|
|
Carrots 2, sliced
|
|
Turmeric powder 2 tsp
|
|
Sugar 1 tsp
|
|
Garlic cloves 2, crushed
|
|
Onions chopped 8
|
|
Salt to taste
|
|
Mango, sliced (if in season)
|
|
White vinegar 2 tbsp
|
|
Chicken Stock ½ cup
|
|
Dalda or your choice of cooking oil 2 tbsp
|
|
| |
Directions |
- Remove the skin from the peanuts and crush them. Cut the spring onions in half and slice lengthwise. Slice the cucumber. Brown the spring onions and carrots in Dalda Cooking Oil.
- Add the chopped onions, turmeric, sugar, vinegar, salt and garlic and stir-fry for a minute. Next, add the mango, cucumber, French beans and peanuts and stir-fry for two minutes. Lastly add the chicken stock and cook for another five minutes. Serve hot.
- Serves: 4
|
|
|
|
|
