West: mixed vegetables jaipur style (sabji ja
Yield: 4 Servings S
Ingredients:
- 1 ts Cumin seeds
- 1 ts 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
Instructions:
Fresh mint sprigs for -garnish 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.
