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Sabz Jaipuri

Last Sunday, I was pepped up and all set to turn my kitchen into a lab. The ‘Mirchi ka Kutta’ pickle, which I made the other day, has probably let in the Rajasthani bug into me and so I decided to prepare a Rajasthani fare for lunch. After considering the availability of ingredients, I decided to prepare Subz Jaipuri and Panchmel Dal. I am now posting the recipe of Sabz Jaipuri, the recipe of Panchmel Dal will follow soon.

I got the recipe of Sabz Jaipuri from Mharo Rajasthan Recipes. I would definitely recommend this recipe to all those who are looking for a different vegetable dish. Pretty simple to make and tasty too!!!

Sabz Jaipuri

Source:Mharo Rajasthan Recipes

Sabz Jaipuri

Last Sunday, I was pepped up and all set to turn my kitchen into a lab. The 'Mirchi ka Kutta' pickle, which I made the other day, has probably let in the Rajasthani bug into me and so I decided to prepare a Rajasthani fare for lunch. After considering the availability of ingredients, I decided to pr

Ingredients
  

  • 3/4 teaspoon Turmeric powder
  • 1 teaspoon Chilli powder
  • 3 - 4 Clove
  • 1 inch Cinnamon - stick
  • to taste Salt
  • 1 tablespoon Ghee Oil /
  • Coriander leaves chopped for garnish

To be ground to a paste

  • 1 tablespoon Cumin seeds
  • 1 tablespoon Coriander seeds
  • 10 - 12 Cashew nuts
  • 2 Onions
  • 2 Tomatoes

Instructions
 

  • Dry roast the cumin seeds and coriander seeds.
  • Grind to a fine paste along with cashew nuts, onions and tomatoes.
  • Heat oil in a pan.Add the cloves and cinnamon.
  • When they swell up, add the chilli powder and turmeric powder.
  • Stir for a minute and add the ground onion paste.Saute till the oil separates.
  • Add the chopped vegetables along with salt and a cup of water.Mix well.
  • Cover and cook till the vegetables are cooked through.Add more water if required.
  • Garnish with chopped coriander leaves and serve hot with roti, chapathi, poori or rice.

Notes

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