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West: Mixed Vegetables Jaipur Style (sabji Ja

Make West: Mixed Vegetables Jaipur Style (sabji Ja at home with Stephen Ceideburg, T Cumin Seeds, T Coriander Seeds, Mild Vegetable Oil, and Md Onion Sliced. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• Stephen Ceideburg
• 1
• 1
• 1 tbsp
• 1
• 2 tbsp
• 10
• 1 cup
• 1 tbsp
• 5
• 5
• 1
• 1
• 1/2 cup
• 1/2 cup
• 5
• 1
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   This makes a delicious and colorful vegetarian entree.

2. 2

   Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes.

3. 3

   Remove and set aside.

4. 4

   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.

5. 5

   Blend into smooth past and set aside.

6. 6

   Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant.

7. 7

   Add tomatoes and cook until soft.

8. 8

   Add remaining vegetables and stir-fry for 5 minutes.

9. 9

   Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins.

10. 10

    Cover cook over medium heat until vegetables are tender.

11. 11

    Garnish with mint sprigs and serve.

12. 12

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