30 ml Cooking oil
5 Curry leaves
1 lg Onion; finely chopped
1 Green chili; finely chopped
5 ml Crushed garlic
5 ml Ground jeera (cumin)
2 1/2 ml Borrie (tumeric)
Salt to taste 500 ml Frozen mixed vegetables
30 ml Chopped dhunia leaves
– (coriander) 10 ml Chopped chives
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