Jaipur Veg Curry
Vegetables in cashew-raisins gravy
Ingredients
- 2 nos Carrots medium
- 10 nos Beans
- 1 no Capsicum small
- Cabbage A handful, finely chopped
- 1/2 cup Dried green peas soaked overnight and cooked in salt water
- 1 stem Celery
- 2 nos Green chillies
- 50 gm Cashew
- 25 gm Raisins Onakka munthiri
- 2 tbsp Tomato ketchup
- 1/2 tsp Chilly powder
- 3/4 cup Water
- Salt As reqd
- Oil As reqd
Instructions
- Cut carrots, beans, celery and capsicum into julians(thin strips as in noodles).
- Mix together cashews and raisins.
- Keep aside a handful of it.
- Blend the remaining along with water, into a smooth paste.
- Heat oil in a pan.
- Add beans, cooked green peas, celery and green chillies and stir well.
- Cover and cook for a min or two.
- Add carrots and capscium and fry for a few mins.
- When the veggies are almost soft, add chilly powder, salt and cashew-raisins paste.
- Mix well and add a glass of water
- :- If u want it with pourable gravy, u can add more water.
- Add tomato ketchup and mix well.
- Cover and cook for 2 - 3 mins.
- Add cabbage and mix well.
- :- We are adding the cabbage in the end bcoz it leaves out lots of water and we do not want that to happen. :- If you do not like cabbage, you can avoid it.
- Turn off the flame, cover and keep for 5 mins.
- Heat a little oil in another pan.
- Add the remaining cashews and raisins.
- Fry, till it starts to change colour and strain it from the oil and pour into the curry.
Tried this recipe?Let us know how it was!
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Thanks a lot for such an easy and simple to make recepie……….i tried and it came out very well and my husband LOVED IT….hope to see more recepies from u.
Good recepie. now i know y it is named jaipur veg curry. the lovely pink colour and the taste of crunchy vegetable in the mild , non spicey gravy was a super hit on the dining table. We all loved it, never dared to half cook the vegetables b4. hope to see more good recepies from u.