When I first ate this Sri Lankan pickle, known simply as Singhala Achcharu, it was made with green beans and carrots, but it may be made with other vegetables as well, including green papaya, found in East Asian and South Asian markets, and cauliflower. You may combine all these vegetables if you like, cutting each of them so the pieces are more or less the same size.
Recipe information
Yield
makes 3 cups
Ingredients
2 tablespoons salt
6 ounces green beans, trimmed and cut crossways into 3/4-inch pieces
3 medium carrots, trimmed, peeled, and cut into about the same size pieces as the beans
Sri Lankan Mustard Paste according to the recipe on page 256
Preparation
Pour 8 cups of water in a pan and bring to a rolling boil. Add the salt and the green beans. Boil for 30 seconds and add the carrots. Boil for 30 seconds and quickly drain the vegetables. Shake out all the water and put the vegetables in a bowl. Add the mustard paste and mix. Put the vegetables in a jar and leave to mature in the refrigerator for 3 days.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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