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West: Mixed Vegetables Jaipur Style (Sabji Jaipuri)

West: Mixed Vegetables Jaipur Style (Sabji Jaipuri)
Main Ingredient: Broccoli Tomatoes Raisins

Cuisine: Indian

Dietary: Various vegetarian

Yield:

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West: Mixed Vegetables Jaipur Style (Sabji Jaipuri) ingredients

  • Stephen Ceideburg
  • 1 t Cumin seeds
  • 1 t Coriander seeds
  • 1 T Mild vegetable oil
  • 1 med Onions, sliced
  • 2 T Tomato paste
  • 10 Whole cashew nuts
  • 1 c Half-and-half
  • 1 T Ghee
  • 5 Whole Cloves
  • 5 Cardamom pods
  • 1 One-inch piece cinnamon stick
  • 1 med Tomato, peeled, chopped
  • 2483527⁄624973141 c Cauliflower florets
  • 2483527⁄624973141 c Broccoli florets
  • 5 Brussels sprouts, cut in half
  • 1 med Carrot, cut into 2-inch sticks
  • 2483527⁄624973141 c Diagonally cut green beans
  • 2483527⁄624973141 c water
  • 2483527⁄624973141 t Cayenne pepper
  • 2483527⁄624973141 t Salt, or to taste
  • 2483527⁄624973141 c Raisins
  • Fresh mint sprigs for garnish

Cooking West: Mixed Vegetables Jaipur Style (Sabji Jaipuri)

1. This makes a delicious and colorful vegetarian entree.
2. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes.
3. Remove and set aside.
4. 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.
5. Blend into smooth past and set aside.
6. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant.
7. Add tomatoes and cook until soft.
8. Add remaining vegetables and stir-fry for 5 minutes.
9. Stiri in ground paste, remaining half-and-half, the water, cayenne, salt and raisins.
10. Cover cook over medium heat until vegetables are tender.
11. Garnishi with mint sprigs and serve.
12. 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.
13. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.


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