Tuesday, December 13, 2011

Vegetable Jalfrezi

I found this recipe in Woman's Era magazine and bookmarked it (or rather photographed it with my phone) just because it had a whole lot of veggies in it without the usual kurma base. The prep work is the time consuming part, the cooking is quite easy. The end result made for a healthy and satisfying meal. Here is how I made it:

Vegetable Jalfrezi

1 green chili, chopped fine
1/2 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 onion, sliced fine
2 small carrots, peeled and cut into sticks
2/3 cup green beans, chopped into 1" pieces
1 medium potato, peeled and cut into sticks
1/3 cup fresh peas
2 tomatoes, finely chopped
1 capsicum, cut into long strips
1 tsp red chili powder
1.5 tsp coriander powder
1.5 tsp jeera powder
1/2 tsp aamchur powder
3 tbsp curd, beaten
A handful of coriander leaves, chopped
Salt to taste
A little water

1. Coat base of a pan with oil. Toss in the ginger, garlic and green chilis and fry for a few seconds. Add in the onions, salt and fry till the onions turn light golden.
2. Add the carrots, potatoes, potatoes, peas. Add in all the spices (chili, coriander, jeera and aamchur powders) and mix well. Sprinkle a few teaspoons of water on top of the veggies, cover the pan and let the veggies cook till they are almost done (tender-crisp).
3. Add in the tomatoes, mix well, let cook covered for 3 minutes.
4. Add in the capsicum, mix well and let cook for 2 more minutes.
5. Add in the curd, mix well and cook on high flame till the liquid from the curd has evaporated.
6. Adjust salt, garnish with coriander leaves and take off heat.

Serve hot with rotis and raitha.

1. You can use other kurma veggies like cauliflower too. The ratio and combo of veggies is upto you. However,capsicum is a must.

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