Thursday, November 27, 2008

Vegetable Jal Frizy.

Vegetable Jal Fryiz is a side dish/curry.  Vegetables fried with tomato sauce and mixed with  mild spices is known as Jalfrizy. This is my style of preparing Jal Frizy. I have used less oil and less spice.

Vegetable jalfrizy goes well with chapatis or any type of rotis, kulcha, poori etc. It is easy to prepare and you can add your own spices. Let the spice be mild. You can use tomato ketchup. It is said that tomato ketchup addto the taste. (More tasty). But I am not a big fan of any ketchup or sauce.
I have used two tomatoes, and no onion or no garlic in this Curry.
Boil one tomato for 1 to 2 minute and leave it for cooling. Remove its skin and grind it till paste and add this tomato paste while cooking. It helps the curry to be thick and tasty. I have used 1 tablespoon of jaggery instead of sugar. Very little garam masala is used. Try it out and enjoy. If you feel the curry is dry add some water to it and bring it to boil.
Let us see the recipe Now;

Things Needed :

Carrot : 2
Capsicum :1
Tomato : 2
Green chilly : 2
Peas : 1/2 Cup ( I have used Pigeon pea pods)
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Turmeric powder : a Pinch
Jeera : 1/3 teaspoon
Salt : Required Salt
Oil : 1 Teaspoon

Method :
1. Wash and cut vegetables and keep it aside. Wash and cut coriander leaves and green chilly.

2. Boil pigeon pea pods and keep it aside. Wash and cut another tomato into small pieces.
3. Boil a  whole tomato for 1 minute and remove its skin and grind it to a paste consistency.
4. Wash and remove the outer layer of ginger and wash it again and grate it.
5. Keep a pan on the fire and heat. Add a tablespoon of oil and put jeera/cumin seeds.

6. Fry nicely for 10 seconds. Add carrots, capsicum and fry nicely. Add tomatoes and fry for a minute. Add cooked pigeon peas. Add grated ginger and green chilly.

 7. Now mix all the vegetables nicely and add 1/2 Teaspoon of garam masala and fry for a minute.
8. Add garam masala, jaggery and turmeric. Mix it well and stir for 2 minute.

9. Add 1/2 cup of water and mix it well. Let it cook on low flame for 2 minutes. Add ground tomato paste.

10. Add salt and mix it well. Let the curry boil for a minute. Put off the fire and shift the curry to a serving dish.

11. Add cut coriander leaves and 1 teaspoon of butter. Mix it well
12. Serve the curry with a roti/naan/parota/chapati or any of your favourite choice.

Note : 

Do not cook vegetables till soft. Let it be crunchy. You can also fry them in oil. It taste best but it is not that good for health. Adding onions and garlic is optional. I have not added. Adding more vegetables is optional.
Time : 20 Minutes
Serves : 3 to 4.

1 comment:

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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