Apr 23, 2012

Vegetable Jalfrezi with gravy



Ingredients :

French beans – 10 to 12, diagonally sliced
Potatoes -  3 , cut in thin long pieces and & fried
Carrot - 1, julienned
Green capsicum – 1, julienned
Tomato – 1, julienned
Green peas – 100 gms
Onions – 2, julienned

For gravy :

Tomatoes – 2 , blanched
Ginger – 1 inch piece
Red chilly powder – 1 tsp
Coriander powder – 1 ½ tsps
Turmeric powder – ¼ tsp
Salt - To taste

For tempering :

Oil – 3 tsp
Curry leaves – 10 to 12
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Fenugreek ( methi ) seeds – ½ tsp

Coriander leaves – little, for garnishing

Method :

Blanch all the vegetables except potatoes and tomato until tender and crisp. Drain the water completly.
Grind the 2 blanched tomatoes ( gravy ingredient ) into puree by adding the ginger piece.
In a large bowl, add the tomato puree + red chilly powder + coriander powder + turmeric powder. Mix evenly and keep aside
In a kadai, heat oil. Add onion juliennes and saute till  golden browned.
Add the prepared gravy mixture and cook for 2 minutes.
Add all the blanched vegetables, tomato juliennes and fried potatoes. Cook for 5 minutes. Garnish with coriander leaves.
Serve hot with chapatis / rotis.