Total Calories: 270
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fennel, fenugreek, cumin, and kalonji seeds. They should sizzle upon contact with the hot oil. Quickly add the turmeric, stir about 30 seconds, and add the vegetables, garlic and green chili peppers. Cook, stirring, until the vegetables are lightly golden, about 5 minutes.
2. Add the vinegar, tomato sauce, salt, paprika, and cayenne pepper, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the vegetables are crisp-tender, about 7 minutes. Let cool, transfer to a large sterile jar, and store in the refrigerator about 10 days. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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