Vegetables are a great source of minerals and vitamins and help improve the functioning of the body. Jaipur vegetable recipe consists of a lot of healthy vegetables and fulfils our daily nutritive requirement. The recipe requires very few ingredients, can be easily prepared and enjoyed at any time.Preparation Time: 20 minutesCooking time: 20 minutes Makes 5 servingsIngredients1½ cup cauliflower½ cup capsicum½ cup beans1 medium onion2 medium tomato50 g cashew1 tablespoon groundnut oil½ cup coconut milk2 small cinnamon2 small cardamom4-5 black pepper1 teaspoon cumin seeds2 cloves1 tbsp coriander seeds1-inch ginger piece2 Red chillies1/4th teaspoon turmeric powder½ teaspoon red chilli powderMethodHeat the pan and add 1 teaspoon groundnut oil.Add red chillies, cloves, cinnamon, cardamom, black pepper, cumin seeds and coriander seeds. Sauté for a minute.Add ½ of the cashews and tomatoes. Mix well and cook till tomatoes turn soft.Add 1/4th teaspoon turmeric powder, ½ tsp chilli powder and salt to taste.Cook for 2-3 minutes.Let the mixture cool down and then grind into a smooth paste.Take another pan and heat 2 teaspoon of groundnut oil in it.Add capsicum, cauliflower and beans to it. Sauté till they become crunchy. Add salt to taste.Add the ground paste and coconut milk to it.Cook for 3-4 minutes.Garnish with remaining cashew and coriander leaves.Nutritive value per serving:Energy: 168.6 kcalProtein: 6.28 gCarbohydrates: 15.2 gFat: 10.1 gFibre: 2.8 gSodium: 333 mgPotassium: 369 mg
Vegetables are a great source of minerals and vitamins and help improve the functioning of the body. Jaipur vegetable recipe consists of a lot of healthy vegetables and fulfils our daily nutritive requirement. The recipe requires very few ingredients, can be easily prepared and enjoyed at any time.Preparation Time: 20 minutesCooking time: 20 minutes Makes 5 servingsIngredients1½ cup cauliflower½ cup capsicum½ cup beans1 medium onion2 medium tomato50 g cashew1 tablespoon groundnut oil½ cup coconut milk2 small cinnamon2 small cardamom4-5 black pepper1 teaspoon cumin seeds2 cloves1 tbsp coriander seeds1-inch ginger piece2 Red chillies1/4th teaspoon turmeric powder½ teaspoon red chilli powderMethodHeat the pan and add 1 teaspoon groundnut oil.Add red chillies, cloves, cinnamon, cardamom, black pepper, cumin seeds and coriander seeds. Sauté for a minute.Add ½ of the cashews and tomatoes. Mix well and cook till tomatoes turn soft.Add 1/4th teaspoon turmeric powder, ½ tsp chilli powder and salt to taste.Cook for 2-3 minutes.Let the mixture cool down and then grind into a smooth paste.Take another pan and heat 2 teaspoon of groundnut oil in it.Add capsicum, cauliflower and beans to it. Sauté till they become crunchy. Add salt to taste.Add the ground paste and coconut milk to it.Cook for 3-4 minutes.Garnish with remaining cashew and coriander leaves.Nutritive value per serving:Energy: 168.6 kcalProtein: 6.28 gCarbohydrates: 15.2 gFat: 10.1 gFibre: 2.8 gSodium: 333 mgPotassium: 369 mg
