West: Mixed Vegetables Jaipur Style (sabji Jaipuri)
Serves:
Ingredients:
1
1
Coriander seeds
1
tb
Mild vegetable oil
1
md
Onion, sliced
2
tb
Tomato paste
10
Whole cashew nuts
1
c
Half-and-half
1
tb
Ghee
5
Whole cloves
5
Cardamom pods
1
One-inch piece cinnamon
-stick
1
md
Tomato, peeled, chopped
1/2
c
Cauliflower florets
1/2
c
Broccoli florets
5
Brussels sprouts, cut in
-half
1
md
Carrot, cut into 2-inch
-sticks
1/2
c
Diagonally cut green beans
1/2
c
Water
1/2
ts
Cayenne pepper
1/2
ts
Salt, or to taste
1/4
c
Raisins
Fresh mint sprigs for
-garnish
Method:
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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.