West: Mixed Vegetables Jaipur Style (sabji Ja

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Indian, Vegetarian	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	t	Cumin seeds
1	t	Coriander seeds
1	T	Mild vegetable oil
1		Onion, sliced
2	T	Tomato paste
10		Whole cashew nuts
1	c	Half-and-half
1	T	Ghee
5		Whole cloves
5		Cardamom pods
1		One-inch piece cinnamon
		stick
1		Tomato, peeled chopped
1/2	c	Cauliflower florets
1/2	c	Broccoli florets
5		Brussels sprouts, cut in
		half
1		Carrot, cut into 2-inch
		sticks
1/2	c	Diagonally cut green beans
1/2	c	Water
1/2	t	Cayenne pepper
1/2	t	Salt, or to taste
1/4	c	Raisins
		Fresh mint sprigs for
		garnish

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.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 577 Calories From Fat: 314 Total Fat: 35g Cholesterol: 152mg Sodium: 610.2mg Potassium: 1032.3mg Carbohydrates: 21.8g Fiber: 5.7g Sugar: 10.4g Protein: 44.8g