West mixed vegetables jaipur style (sabji jaipuri)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Coriander seeds |
| 1 | tablespoon | Mild vegetable oil |
| 1 | medium | Onion; sliced |
| 2 | tablespoons | Tomato paste |
| 10 | Whole cashew nuts | |
| 1 | cup | Half-and-half |
| 1 | tablespoon | Ghee |
| 5 | Whole cloves | |
| 5 | Cardamom pods | |
| 1 | One-Inch Piece Cinnamon Stick | |
| 1 | medium | Tomato; peeled, chopped |
| ½ | cup | Cauliflower florets |
| ½ | cup | Broccoli florets |
| 5 | Brussels Sprouts; Cut In Half | |
| 1 | medium | 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 | ||
Directions
This makes a delicious and colorful vegetarian entree. 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. 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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92 Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 05, 1998