West Mixed Vegetables Jaipur Style (Sabji Jaipuri)

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Try this West Mixed Vegetables Jaipur Style (Sabji Jaipuri) recipe, or contribute your own.


1/2 c Cauliflower florets
10 Whole cashew nuts
1/2 c Diagonally cut green beans
1/4 c Raisins
1 One-Inch Piece Cinnamon
1 tb Cumin seeds
1 tb Coriander seeds
1 c Half-and-half
1/2 ts Cayenne pepper
1/2 ts Salt; or adjust amount to taste
1 tb Mild vegetable oil
1 tb Ghee
1/2 c Water
1/2 c Broccoli florets
5 Brussels Sprouts; Cut In
5 Cloves
1 md Onion; sliced
1 md Tomato; peeled, chopped
1 md Carrot; Cut Into 2-Inch
5 Cardamom pods
Fresh Mint Sprigs For
2 tb Tomato paste

Original recipe makes 4 Servings



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 on Feb 05, 1998

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