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Mixed Vegetables Jaipur-Style

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Main dish 1 Servings

INGREDIENTS

1 ts Cumin seeds
1 ts 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 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

INSTRUCTIONS

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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