Mixed Vegetables Jaipur-Style

* Exported from MasterCook *

MIXED VEGETABLES JAIPUR-STYLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Cumin seeds
1 t Coriander seeds
1 tb Mild vegetable oil
1 Medium-size onion, sliced
2 tb Tomato paste
10 Whole cashew nuts
1 c Half-and-half
1 tb Ghee (clarified butter) or
-butter
5 Whole cloves
5 Cardamom pods
1 -inch piece cinnamon stick
1 Medium-size tomato, peeled,
-chopped
1/2 c Cauliflower florets
1/2 c Broccoli florets
5 Brussels sprouts, cut in
-half
1 Medium-size 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
-Fresh mint sprigs for
-garnish

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.

Serves 4 to 6.

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.

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