West: Mixed Vegetables Jaipur Style (sabji Ja Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 tsp: Cumin seeds,
1 tsp: Coriander seeds,
1 tbsp: Mild vegetable oil,
1 medium: Onion, sliced
2 tbsp: Tomato paste,
10: Whole cashew nuts,
1 cup: Half-and-half,
1 tbsp: Ghee,
5: Whole cloves,
5: Cardamom pods,
1: One-inch piece cinnamon stick,
1 medium: Tomato, peeled, chopped
1/2 cup: Cauliflower florets,
1/2 cup: Broccoli florets,
5: Brussels sprouts, cut in half
1 medium: Carrot, cut into 2-inch sticks
1/2 cup: Diagonally cut green beans,
1/2 cup: Water,
1/2 tsp: Cayenne pepper,
1/2 tsp: Salt, or to taste
1/4 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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
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.
Source from luhu.jp