Mixed vegetables jaipur-style

Yield: 1 servings

Measure Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 tablespoon Mild vegetable oil
1 \N Medium-size onion, sliced
2 tablespoons Tomato paste
10 \N Whole cashew nuts
1 cup Half-and-half
1 tablespoon Ghee (clarified butter) or butter
5 \N Whole cloves
5 \N Cardamom pods inch piece cinnamon stick
1 \N Medium-size tomato, peeled, chopped
½ cup Cauliflower florets
½ cup Broccoli florets
5 \N Brussels sprouts, cut in half
1 \N Medium-size carrot, cut into 2-inch sticks
½ cup Diagonally cut green beans
½ cup Water
½ teaspoon Cayenne pepper
½ teaspoon Salt, or to taste
¼ cup Raisins Fresh mint sprigs for garnish

Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside.

Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir- fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.

Garnish with mint sprigs and serve.

Serves 4 to 6.

PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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