Atjar Kuning (Yellow Pickles for Rijstaffel)   

Ingredients :
2	tbl	(30 ml) vegetable oil
1	x	clove garlic, finely chopped
1	tsp	(5 ml) turmeric
1	tsp	(5 ml) ground coriander
1/2	tsp	(2 ml) ground cumin
		Salt and freshly ground pepper to taste
		Finely chopped hot chilies or cayenne pepper to taste (optional)
1/4	cup	(60 ml) blanched almonds, toasted and finely ground in an electric
		blender or food processor
1/4	cup	(60 ml) white vinegar
12	sm	shallots, peeled
1	x	cucumber, cut lengthwise into 1/4 inch slices and then cut into strips 1/4
		inch
		(5 mm) wide and 2 inches (5 cm) long
1	x	red bell pepper (capsicum) seeded and cut into strips 1/4 inch (5 mm) wide
		and 2 inches (5 cm) long
1	x	carrot, peeled and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm)
		long
1/4	lb	(110 g) string beans (haricots), cut into 2 inch lengths

How to cook :

Heat the oil in a heavy saucepan over moderate heat and saute the garlic for about 30 seconds.
Add the turmeric, coriander, cumin, salt, pepper and optional hot chilies and stir for 1 minute.
Stir in the ground almonds and vinegar, reduce the heat to low, and simmer for about 3 minutes.
Add the shallots, cucumber, bell pepper, carrot, and green beans.
Simmer for about 5 minutes, stirring occasionally, until the vegetables are heated through but still crisp.
Remove from the heat and serve at room temperature.
May be refrigerated for up to 3 days before serving.
Makes 4 cups (1 L).
Tags : Room

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