Craving something delicious and satisfying? Get ready to tantalize your taste buds with this incredible Jain-friendly recipe! It’s packed with flavor, easy to make, and perfectly suited for a delightful meal. We’re diving into a dish that will become a new favorite. Are you excited? I know I am!
A Colorful Delight: Vegetable Medley (Jain-Style)
Imagine a vibrant platter brimming with fresh, colorful vegetables, cooked to perfection with aromatic spices. This dish is not only visually appealing but also bursting with nutrients and authentic Jain flavors. Perfect for a light lunch or a side dish that complements any main course.
### Ingredients:
- 1 cup cauliflower florets
- 1 cup chopped carrots
- 1 cup green beans, trimmed and halved
- 1 cup diced potatoes (sweet potatoes can be used too!)
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup chopped bell peppers (any color, or a mix!)
- 1 tablespoon ginger-green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- Fresh cilantro leaves, chopped (for garnish)
- Salt to taste
Instructions:
- Prep the Vegetables: Wash and chop all the vegetables into bite-sized pieces. Keep them ready to go.
- Heat the Oil: Heat the vegetable oil in a large pan or wok over medium heat.
- Add Asafoetida and Paste: Add the asafoetida to the hot oil, followed by the ginger-green chili paste. Sauté for about a minute until the raw smell disappears. Be careful not to burn the asafoetida.
- Sauté the Vegetables: Add the potatoes and carrots first, as they take longer to cook. Sauté for 3-4 minutes. Then add the cauliflower, green beans, and bell peppers. Continue to sauté for another 5 minutes, stirring occasionally to prevent sticking.
- Add the Spices: Add turmeric powder, coriander powder, and cumin powder. Mix well to coat the vegetables evenly with the spices. Cook for another 2 minutes, allowing the spices to release their aroma.
- Add Peas and Water: Add the green peas and a splash of water (about 1/4 cup) to help steam the vegetables. Cover the pan and cook for 8-10 minutes, or until the vegetables are tender but still slightly firm.
- Season and Finish: Remove the lid and check the vegetables. Add salt to taste and squeeze in the lemon juice. Mix gently.
- Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with roti, rice, or enjoy it as a standalone dish.
This Jain Vegetable Medley is a celebration of flavors and textures. The combination of various vegetables with the aromatic spices creates a symphony of taste in every bite. Feel free to adjust the vegetables to your liking and availability. This recipe is a canvas – make it your own! Enjoy your delicious, healthy, and Jain-friendly meal!
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