Friday, March 8, 2013,9:06 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oven to 350F/180C gas 4.
  • Spread the nuts on a baking sheet. Put them in the oven for 10 minutes. Tip on to a plate to cool. Grind roughly in a liquidizer (blender) or food processor. Put in a bowl.
  • Put the tamarind in a bowl, and pour on ¼ pint (140ml or ⅔ cup) boiling water. Let sit 10 minutes, and rub it through a sieve.
  • Mix the tamarind water, chilli powder, salt, and ketchup into the peanuts. Add water if necessary to make a sauce of thick pouring consistency.
  • Cook the potatoes in their skins in lightly boiling, salted water for 20 minutes, or until just tender. Drain. Skin them as soon as they are cool enough to handle and dice.
  • Shred the cabbage. Cut the beans into 1-inch (2.5 cm) lengths. Bring two pans of water to a boil. Put the cabbage into one. Cook 1 minute. Drain it, and run cold water through it. Put the beans into another. Cook for 2 minutes, drain, and run cold water through them. 
  • Thinly slice the lotus root. Dice the bean curd. Cut the eggs into halves.
  • Arrange the vegetables, eggs and bean curd on a very large platter.
  • Either spoon the sauce over the top or serve it separately.


  • 250 grams peanuts
  • 50 grams dried tamarind
  • ½ tablespoon chilli powder
  • ½ teaspoon sea salt
  • 1 tablespoon tomato ketchup
  • 250 grams green cabbage
  • 100 grams French beans
  • 250 grams potatoes
  • 250 grams tinned lotus root
  • 300 grams bean curd
  • 4 eggs, hard-boiled

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