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

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