Ingredients:
- 6 green peppers
- 1 x 1 inch ginger
- 4 carrots
- 5 tsp. chili powder
- 1/2 lb. beans
- 2 tsp. black pepper powder
- 2 beet roots
- 1 tsp. cumin seed powder
- 1 c. peas
- 1 tsp. cinnamon powder
- 2 potatoes
- 3 Tbsp. tamarind (extract)
- 2 onions (medium)
- 5 Tbsp. salt
- 2 cloves garlic
- 1/4 c. vinegar
Method :
- Cut first 9 items into tiny pieces.
- Dry carrots, beans, peas, potatoes and beet root in the sun for 2 hours during summer.
- During winter, keep it in the oven at 450 degrees until vegetables become dried.
- In a saucepan, heat 1.1/2 cups of oil and saute ginger, garlic and pepper.
- After 3 minutes, add spice powders (chili powder black pepper powder, cumin seed powder and cinnamon powder.)
- Then add tamarind extract and onion.
- After 5 minutes add all vegetables and salt.
- Keep on stirring and cook vegetables for 10 minutes.
- Then add vinegar.
- Mix well and remove from heat.
- Add the rest of the oil and bottle the mixture.
- Keeps for 6 months in refrigerator.