Ingredients
- 5 curry leaves
- 1 onion
- 1 green chili
- 500 ml mixed vegetables (frozen)
- 30 ml cooking oil
- 30 ml dhunia leaves (chopped)
- 10 ml chives (chopped)
- 5 ml garlic (crushed)
- 5 ml jeera (ground)
Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes. Mix in dhunia leaves and chopped chives when mixture has cooled. fills 36 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson
