Cauliflower and Brinjal Salad

This salad can be eaten hot or cold. I had it as my mains and simply added a piece of meat. It is also great as a snack.


260g Cauliflower shredded

100g baby brinjal, sliced

1/4 Cup lemon juice

120g Yellow Bell Pepper diced in bite sized pieces

100 green beans

2 Tablespoons Garlic Butter

1 tablespoon olive oil

1 tablespoons Corn Flour

1 1/2 tablespoon Ina Parma’s Vegetable Seasoning


1. Slice the baby brinjal and sprinkle some lemon juice over. Lightly coat the brinjal with corn flour and fry in coconut oil. Remove from the stove.

2. Add 2 1/2 tablespoons of butter to the same pan where you fried the brinjal. Add the rest of your vegetables except the brinjal. Season with Ina Parma’s Vegetable Seasoning and sauté for 5 minutes.

3. Add your brinjal to the vegetables, toss for about 1 minute in the pan and serve.


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