Try this West Mixed Vegetables Jaipur Style (Sabji Jaipuri) recipe, or contribute your own.
Suggest a better descriptionThis 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
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 802 | ||
Calories from Fat: 565 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.8g | 84 % | |
Saturated Fat 33.9g | 170 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 164.3mg | 51 % | |
Sodium 405.2mg | 14 % | |
Potassium 1260.3mg | 33 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 45.3g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 802
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