Vegetable Jalfrezi

Jalfrezi is Indian version of Chinese stir-fry made with marinated vegetables and curry spices. For Jalfrezi, the vegetables must be dense, neither starchy nor watery. Potatoes and Peas are starchy, Spinach is watery. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. (source: Wikipedia)

Vegetables that are blanched can be used. Vegetables that need to be blanched are Cauliflower, String beans, Carrots, Broccoli. To blanch vegetables, bring water to a boil add vegetables, cook for 10- 12 minutes, drain immediately and pour cold water over the vegetables to stop further cooking.

4 - 5 Zucchini's
2 Green Peppers (or any colour peppers)
2 Carrots
2 Jalapenos
3 Onions
4 Garlic Pods
1" Ginger
Handful Cherry Tomatoes
Coriander
Lemon juice

Cut vegetables in thin long stripes and marinate in 2 tsp of oil with salt and pepper. Slit or cut cheery tomatoes in half, cut jalapenos into think long stripes and remove seeds to reduce heat. Grate garlic and ginger.

Take 2 tsp of oil in a wok/skillet add 1/4 tsp jeera and saute' onions and jalapeno stripes till they caramelize. Then add grated ginger and garlic. Fry for a few minutes and then add the marinated vegetables, salt and fry in medium heat for 5 - 6 minutes. Then add tomatoes on the top.

In a bowl mix 1/2 tsp cumin-coriander, 1/2 tsp amchur, 1/2 tsp red chili powder, 1/2 tsp garam masala, a pinch of turmeric and add a tsp of besam, mix well and add to the skillet. Fry for a few minutes remove from flame add lemon juice and chopped coriander.

This is spicy vegetable dish that can be eaten with rice or rotti.