V Eg. Jaypuri


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V e.g.. Jaypuri brings out the authentic taste of traditional Rajasthani fare. The vegetable juliennes are cooked with a paste comprising of red chillies, coconut, poppy seeds, Cashewnuts and ginger. This spicy and flavorsome vegetable dish is typically served with jowar bhakris.

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V Eg. Jaypuri recipe - How to make V Eg. Jaypuri

Preparation Time:    Cooking Time:    Total Time:     4


1/4 cup sliced carrots
1/4 cup cauliflower
1/4 cup green peas
1/4 cup paneer (cottagte cheese) cubes
1/4 cup chopped french beans
2 tbsp vertically chopped cabbage
1/4 cup oil
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
1 tsp sugar
salt to taste
Grind to a paste:
12 tsp chopped tomatoes
6 tsp cashewnuts (kaju) ( soak for atleast 2 hours)
6 tsp chopped onions
4 tsp poppy seeds (khus-khus) (soak for atleast 2 hours)
4 tsp grated coconut
4 cloves of garlic (lehsun)
1/2 " piece of ginger (adrak)
Mix this and grind to smooth paste. Then heat 1 cup oil in pan and fry this paste till brown. And keep it aside.

  1. Boil all vegetables till soft. keep aside.
  2. Heat oil in pan. add turmeric powder , red chilli powder, paste and fry for few minutes.
  3. Then add boiled vegetables and pieces of paneer.
  4. Add garam masala, sugar, salt, kasuri methi and mix well.
  5. Add 1/2 or 1 cup water and bring it to boil.
  6. Garnish with paneer and coriander leaves.

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This recipe was contributed by geetav on 15 Oct 2001

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