Mixed Vegetables Jaipur Style

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 tablespoon	15ml	Mild vegetable oil
1 tablespoon	15ml	Onion - sliced (medium)
2 tablespoons	30ml	Tomato paste
10		Cashew nuts
1 cup	237ml	Half-and-half
1 tablespoon	15ml	Ghee
5		Whole cloves
5		Cardamom pods
1		Cinnamon stick
1		Tomato - peeled, chopped (medium)
1/2 cup	73g / 2.6oz	Cauliflower florets
1/2 cup	73g / 2.6oz	Broccoli florets
5		Brussels sprouts - cut in
1		Carrot - cut into 2-inch (medium)
1/2 cup	80g / 2.8oz	Green beans diagonally cut
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 cup	40g / 1.4oz	Raisins
		Fresh mint sprigs for - garnish

Recipe Instructions

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.

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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