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Vegetable Jalfrezi


Ingredients:
  • 2  tablespoon  vegetable oil
  • 1/2  teaspoon  cumin seeds
  • 2  teaspoon  garlic, chopped
  • 3  medium zucchini, washed and cut into 2 inch strips
  • 3  large portabella mushrooms, sliced
  • 10-12  each  asparagus spears, peeled and cut into 2 inch pieces
  • 10-12  each  baby corn spears, cut into quarters lengthwise
  • 1  jar Seeds of Change Jalfrezi Sauce
  • 1  tablespoon  cilantro, finely chopped
Directions:
Heat oil in pan and saute cumin seeds and garlic. As cumin seeds pop, add all the vegetables and saute for 2-3 minutes, searing the vegetables. Add sauce and toss with vegetables, heat mixture through. Sprinkle with chopped cilantro. Serve warm with bread or rice.

This is a traditional dish that works equally well with shrimp, fish or chicken. Try substituting zucchini with Japanese eggplant.

 
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