6 green peppers 1 x 1 inch ginger 4 carrots 5 tsp. chili powder 1/2 lb. beans 2 tsp. black pepper powder 2 beet roots 1 tsp. cumin seed powder 1 c. peas 1 tsp. cinnamon powder 2 potatoes 3 Tbsp. tamarind (extract) 2 onions (medium) 5 Tbsp. salt 2 cloves garlic 1/4 c. vinegar
Cut first 9 items into tiny pieces. Dry carrots, beans, peas, potatoes and beet root in the sun for 2 hours during summer. During winter, keep it in the oven at 450 degrees until vegetables become dried. In a saucepan, heat 1 1/2 cups of oil and saute ginger, garlic and pepper. After 3 minutes, add spice powders (chili powder black pepper powder, cumin seed powder and cinnamon powder.) Then add tamarind extract and onion. After 5 minutes add all vegetables and salt. Keep on stirring and cook vegetables for 10 minutes. Then add vinegar. Mix well and remove from heat. Add the rest of the oil and bottle the mixture. Keeps for 6 months in refrigerator.