Spicy and Meethi Vegetable Jaipuri and A Happy Long Weekend :)

I love Jaipur, the Pink City. The Royal Rajwadas and old temples, the famous tradition, the folk dances, the Rajasthani cousin with Choki Dhani, The relishing and royal dishes like dal bati, churma, rabdi, khicdi and so much more, The flavorful mithais and Bikaner sweets ...Wow so many stories associated with Rajasthan. Every tourist here can enjoy a royal kings like treatment.



Today I made Vegetable  Jaipuri. Though this is ofcourse the variation of original one, vegetable jaipuri always consits of varitey of vegetables mixed with some kinda masalas. I have made a dried coconut and onion paste. The vegetables are not boiled but cooked in a steam on a low flame. This is a dry sabzi. Adding raisins, which is a must do step, to Jaipuri enhances the taste of it..



Ingredients: Serves 4



About 1/2" piece of ginger



 

 Method:1. Julienne all the vegetables except for Green peas and keep them aside.



2. To make paste grind all the ingredients listed above for paste into a grinder and make a paste. Add some water if required.



3. Take oil in a pan. Add cumin seeds and asafetida after oil heats up.



4. Now add the paste immediately.Let the paste cook and wait till it turns light brown. Stir in between.



5. Add all powders, masalas, salt and stir till oil separates from the paste.



6. Add all the vegetables in a sequence. We are going to lid the pan and let the vegetable cook in steam.



7. First add potato and onion. Mix well so that paste gets applied evenly to all the vegetables. Lid the pan for about 5 minutes.



8. As they start to cook add tomato and green peas and cover again for 5 minutes.



9. At last add capsicum and cabbage. You can sprinkle some water if you feel vegetables are taking long time to cook.



10. Add raisins, lid again and let it cook for 8-10 minutes. Garnish with chopped coriander and serve with hot parathas.