Bargee Rolls (Sephardic Appetizer)
| Yield: | 16 Servings |
| Categories: | Appetizers |
| 4 | c | Cooked mixed vegetables (fresh; frozen or canned) |
| 2 | tb | Dried sweet pepper flakes |
| 1 | tb | Dried parsley flakes |
| 3 | tb | Oil |
| 1 | c | Chopped onions (fresh or frozen) |
| 1 | lg | Clove garlic; minced |
| 2 | tb | Tomato paste |
| 4 | tb | Curry powder -or- |
| 3 | tb | Curry paste |
| 2 | tb | Liquid from vegetables |
| 1 | ts | Garlic salt |
| 2 | ts | Sugar |
| 1 | ts | Cumin seeds; coarsely crushed -or- |
| 2 | ts | Ground cumin |
| 1 | Loaf sliced sandwich bread; trimmed | |
| Oil for frying | ||
| CHUTNEY DIP | ||
| 1/2 | c | Mango chutney; drained and chopped |
| 1/4 | ts | Crumbled dried red chilies |
| 1 | c | Yogurt or sour cream |
| 1 | ts | Minced coriander leaves |
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