Recipe - Mixed Vegetables Jaipur-Style

1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 tablespoon Mild vegetable oil
1 Mediumsize onion, cut or sliced up
2 tablespoon Tomato paste
10 Whole cashew nuts
1 cup Halfandhalf
1 tablespoon Ghee (clarified butter) or
butter
5 Whole cloves
5 Cardamom pods
1 inch piece cinnamon stick
1 Mediumsize tomato, peeled,
chopped
One half cup Cauliflower florets
One half cup Broccoli florets
5 Brussels sprouts, cut in
half
1 Mediumsize carrot, cut
into 2inch sticks
One half cup Diagonally cut green beans
One half cup Water
One half teaspoon Cayenne pepper
One half teaspoon Salt, or to taste
One fourth cup Raisins
Fresh mint sprigs for
garnish

Combine cumin and coriander in a small skillet and dryroast over medium
heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan,
add onion and stirfry until brown, combine cumincoriander, fried onion,
tomato paste, nuts and half of the halfandhalf. Blend into smooth past
and set aside.

Heat ghee in a heavy 2quart saucepan over mediumhigh 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 halfandhalf, 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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