Atjar Tjampoer (indonesia)

Cut carrot into the size of matches. Cut beans in 1 " pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in small cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger. Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a little water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot vegetables in sterilized screw-lid jars add liquid as well. Note: Kunjit or kurkuma is a herb. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.