A small remark. The above lists all the spices that is in the recipe originally. Part of the herbs I had, but without them it was very tasty! Potatoes, carrots and beets wash, peel, cut into strips. In a pan melt 2 tbsp of oil, add the mustard and fry. Add the carrots and beets and fry on all sides. Then cover, simmer. Mix potatoes with 2 tbsp oil, put in the oven on a medium heat. After some time, stir and leave in the oven until cooked.

Cucumbers cut into strips (preferably - somewhat smaller than pictured).

When potatoes, carrots and beets are ready, mix them in the pan. Add the pickles, the fire to make the minimum.

The cooking of the sauce. In a saucepan, sauté 1 tablespoon flour until slightly Golden, add tomato juice, sugar 1 tsp, salt 2 tsp, asafoetida 1 tsp, a mixture of peppers, curry 1 tsp, coriander 0.5 tsp., Bay leaf 2 pieces Sauce bring to a boil (the consistency will be quite thick).

Add the dressing to vegetables, stir, turn off the heat and add the greens. Bon appetit!