Categories: Appetizers 
      Yield: 36 servings 
  
     30 ml Cooking oil                     2 1/2 ml Borrie (tumeric) 
      5    Curry leaves                             Salt to taste 
      1 lg Onion; finely chopped             500 ml Frozen mixed vegetables 
      1    Green chili; finely chopped        30 ml Chopped dhunia leaves 
      5 ml Crushed garlic                           - (coriander) 
      5 ml Ground jeera (cumin)               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