Mixed Vegetable Salad(A Burmese Vegetable Tray, Known As Assay-Tana)

• 1/2 cup vinegar
• 1 cup water
• Pinch salt
• Pinch turmeric
• Pinch msg (monosodium glutamate)
• 1/2 onion, thinly sliced
• 1 large clove of garlic, thinly sliced
• 1/4 egglant, cut into 1/2-slices
• 15 okras, whole
• 10 baby carrots, cut in half lengthwise
• 1/4 squash, cut into 1/2-slices
• 1/2 cup string beans, cut into 3-inch pieces
• 1 large tomato, cut into 1-inch slices
• 2 tsp. sesame seeds, toasted

1. Deep-fry onions and sliced garlic (separately), until golden. Drain and let cool.
2. Lightly crush the onions.
3. Reserve 2 Tbsp. of oil in which the garlic was fried.
4. Set aside.
5. Pour vinegar and water in an open pot; stir in salt, turmeric, and msg and let mixture boil.
6. Boil and strain all the veggies, one variety at a time, until tender-crisp.
7. (Boil tomato as the very last vegetable.)
8. Place all the vegetables on a platter.
9. Sprinkle with toasted sesame seeds, crushed onions, fried garlic and 2 Tbsp. reserved oil.
10. Add more salt per taste.
11. Mix well before serving. Serve at room temperature.

vinegar, water, salt, turmeric, onion, clove of garlic, egglant, okras, baby carrots, string beans, tomato, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10477 (may not work)