- Pineapple - 1 Piece
- Cashew Nuts - 200 Grams
- Tomato paste - 3 items. spoons
- Tomatoes - 150 Grams
- Bow - 1 piece
- Bulgarian pepper - 2 pieces
- Garlic - 3 Teeth
- Eggplant - 2 pieces
- Cucumber - 2 pieces
- Carrot - 1 piece
- Vegetable oil - 20 Grams
- Vinegar - 1 teaspoon
- Sugar - 2 Teaspoons
- Soy sauce - 50 milliliters
- Spices - - To taste
Clean our vegetables and fruits. Cashew nuts are fried in a dry frying pan. We cut the vegetables into large cubes. In a frying pan, we heat the oil, fry in it a little crushed garlic cloves. Add the onions to the frying pan, stir and stir for another minute. Add carrots, stir and fry another 1-2 minutes. Then eggplants and cashews are sent to the pan. Stir, fry for 2-3 minutes. Next - add cucumbers and peppers. Stir, fry another couple of minutes. Then add the pineapple to the vegetables. After this, add spices to the pan (eg, turmeric, chili, ginger), sugar and vinegar. Stir, prepare another 2-3 minutes. Finally, add the tomato paste and tomatoes to the dish. We reduce the fire. The contents of the frying pan salt, pepper, stir and stew for about 10 minutes until the vegetables are ready. Serve hot. I recommend with rice garnish. Bon Appetit!
Servings: 3-4