- 200 g of white cabbage
- 200 g of carrots
- 200 g of green beans
- 3 cloves of garlic
- 5 tablespoons of mustard seed
- 4 tablespoons of turmeric powder or fresh turmeric 2-3 cm
- 3 chillis
- 3 tablespoons of vinegar
Cut the vegetables into thin strips and blanch for 2 minutes in boiling salted water. Drain and set aside the vegetables.
Blend together the garlic, turmeric and mustard until smooth. In a pot of hot oil add the paste and chilli chopped lengthwise and fry a little, then add the vegetables and stir for 1 minutes. Get out of the heat and add the vinegar. Let stand overnight because it’s better that way.