Saturday, September 24, 2011

Jaipuri Sabzi

Jaipuri Sabzi

Cut to equivalent sized pieces
2 carrots
half a sweetpotato
(can add 1 cup peas, pumpkin or whatever else is in the fridge)

steam or boil. then set to the side.

make a dry curry masala mix
2-tbsp cinnamon,
4-pieces cloves
1/2 tsp- nutmeg
1 tsp-fennel
1-tbsp black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds and poppy seeds

Warm that up in anothere sausepan with some oil. Once it is warm ans mixed add.
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger, Cilantro
5-6 pieces garlic.

Heat and mix. then add
2-tbsp chilli powder,
cup of yoghurt.
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
2-tbsp oil,
1\2-lemon juice (optional), I used unsalted tomato paste.
Salt to taste,
Coriander leaves

Mix and set to a low heat

Make the rice in the pot that had the vegetables.