Behind the Recipes
Vegetable Jalfrezi by Divya Gugnani
Makes 4 servings
INGREDIENTS:
Beans 4.5 oz.
Cabbage 4.5 oz.
Capsicum 4.5 oz.
Carrots 4.5 oz.
Potato fingers 4.5 oz.
Onion 4.5 oz.
Vegetable oil 4 tbsp.
Coriander leaves, 1 tbsp. chopped
Cumin (jeera) seeds 1 tsp.
Ginger, chopped 2 tsp.
White vinegar 1 tbs.
Red chillies, 2 whole
Pepper powder 1/2 tsp.
Tomato puree 4 tsp.
Salt to taste
PREPARATION:
1. Wash and chop all vegetables, except potatoes.
2. Heat oil in a pan. Add the cumin and whole red chillies and saute.
3. Add all the vegetables, salt, pepper and ginger. Stir well: Cover with lid and cook on slow fire till almost tender.
4. Add tomato puere and white vinegar, cook till done.
5. Remove from fire, garnish with chopped coriander. Serve with any Indian bread
Time
Preparation: 45 minutes
Cooking: 30 minutes
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