Instructions: If you are using canned vegetables (you will need two 1-lb cans), drain the vegetables and save 2 Tbsp of the liquid. If you are using fresh or frozen vegetables, save the same amount of liquid (2 Tbsp) in which they have been cooked.

Soak the sweet pepper flakes and parsley in water until they are soft. Then drain off any excess liquid.

Heat the oil in a skillet until it is sizzling and add the onions and garlic and fry until they are golden brown.

Blend the curry powder or paste with the tomato paste. Mix with the 2 Tbsp vegetable liquid and add to the pan with the onions and garlic. Add the garlic salt, sugar and cumin. Stir over low fire until the mixture is very thick and smooth (5-10 minutes).

With a wooden spoon, carefully fold in the drained vegetables. Heat through. (Served cold, this vegetable curry makes an excellent summer luncheon course and is enough for 4 servings.)

Cool the vegetable curry. Then place about 1 teaspoon of it along one side of each bread slice. Use a flat knife such as a butter knife to press the filling flat. Roll in the filled side of the bread, using fingertips to secure the roll. Then continue rolling as tightly as possible. This is to prevent the bread from uncurling during frying.

Fasten the rolls with toothpicks and fry them in hot oil until golden brown. Drain, cut each roll in half, and serve at once with chutney dip.

The rolls may be frozen before frying by placing them on a cookie sheet in the freezer. When they have frozen, transfer to a freezer bag or container for future use.

Chutney Dip: Combine chutney, chilies and yogurt or sour cream. Sprinkle with minced coriander leaves. Chill.

Memoirs & Menus, Georges Spunt

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