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