Vegetable Jaipuri Recipe

Ingredients

( 1 ) 2 carrots (peeled and cut into small pieces)

( 2 ) 250 grams cabbage (thin shreds)

( 3 ) 2 potatoes (boiled and cut into small pieces)

( 4 ) 100 grams green peas (boiled)

( 5 ) 2 table spoons ghee

( 6 )3 tomatoes

( 7 ) 3 green chillies

( 8 ) 1/2 tea spoon sugar

( 9 ) 1/2 tea spoon red chilli powder

( 10 ) 1/2 cup finely chopped coriander leaves

( 11 ) Salt to taste

To be ground into a paste

( 1 ) 2 table spoons desiccated coconut

( 2 ) 1 tea spoon coriander seeds

( 3 ) 1/4 table spoon turmeric powder

( 4 ) 1 onion

( 5 ) cloves garlic

Dry masala

( 1 ) 5 pieces of cinnamon

( 2 ) 5 cloves

( 3 ) 7 pepper corns

( 4 ) 1/2 tea spoon cumin seeds

Method

( 1 ) Heat ghee in a kadhai and fry the paste for at least 3 to 4 minutes.

( 2 ) Add cabbage and sprinkle a little water. Cover with a lid and cook it for a few minutes.

( 3 ) Add potatoes, green peas, carrots, pieces of tomatoes and all dry masalas. Mix well and fry for 3 to 4 minutes.

( 4 ) Sprinkle a little water on it.

( 5 ) Add salt, sugar, green chillies (pieces) and red chilli powder, boil for about 2 minutes. Remove it from the flame. Serve hot. Decorate with chopped coriander leaves.

( 6 ) Add 1 tea spoon ghee before serving.

Courtesy - Aneri - My Favourite Recipe