Asar - Seychelles Pickled Vegetable Medley

      This recipe is, sadly, the last recipe in the Seychelles series, at least for now. I can't wait to go back and cook a few more recipes, but for now I am sooooo happy with what I did get to eat. Asar is iconic in Seychelles cuisine, it's eaten with other things, or on as it is on top of rice for a simple dinner. It's excellent, the only thing I would change is Ihavent developed a palate for bitter melon yet and would have enjoys it more without. 

 

     It has so much flavor, you will want to try this on rice yourself. Serve with a simple grilled meat, or on it's own, and close your eyes. You can almost feel the tropical breeze. 

Vegetable Asar Recipe

1 carrot

1 green mango

1/4 - 1/2 head of cauliflower

15 - 20 green beans

1 onion, sliced

1 bitter melon (optional)

6 tsp. ginger paste

3 tsp. mustard seeds

12 birds eye chilis

1 1/2 tsp. turmeric powder

Vegetable oil to fry in

Salt and pepper to taste

1-2 c. white vinegar 

Bring a large pot of water to a boil. 

Cut the carrots into matchsticks and set aside. 

Cut the two sides of the mango away from the pit and peel. Cut into batonettes and set aside, but keep separate from the carrots. 

Separate the cauliflower into small florets, and set these aside too, making sure to keep all the vegetables separate from each other. 

Cut the green beans in half lengthwise and then cut in half widthwise. 

Slice the onions. 

Cut the bitter melon in half lengthwise and scrape the inside, removing all of the seeds and white part. Cut into slices and set aside. 

Fill a bowl with ice water and set aside. 

Place the carrot in the boiling water for 2 minutes and then remove from the boiling water and place directly into the ice water. Remove from the ice water and place on a tray. Refresh the ice water and place the cauliflower in the boiling water for 2 minutes and then place it in the ice water. Remove from the ice water and place on the tray next to the carrots, but still don't mix them. Boil the green beans, two minutes, add to the ice water, and then place on the tray next to the rest of the veggies. 

Add the onion to the boiling water but only allow it to cook for 1 minute. Add to fresh ice water and place on the tray. Do the same thing with the bitter melon, cooking for 1 minute and adding to the ice water. Place them both on the tray next to the other veggies. Place the mango directly on the tray without cooking at all. 

Place the tray of veggies in a 175*F oven for 90 minutes, stirring every 30 minutes. You want the vegetables to be dried out. 

Heat the oil in a frying pan or wok and then add a sixth of ginger paste, mustard seeds, chilis, and turmeric. Add one of the onions to the mix and cook until slightly tender. Remove the veggies from the pan and add to a bowl. Repeat the process with all of the vegetables, cooking them each individually. Remove in between and place in the bowl until the veggies are all cool. 

Toss the veggies to mix and then add the vinegar to cover. Pack the veggies into a jar and add enough vinegar until it's just level to the top of the veggies. Top with just enough oil to cover and place in the fridge. Allow to sit overnight.