Have you heard of ‘Chettinad Chicken’, ‘Pindi Chhole’ – Yeah? Common enough, who hasn’t? It gives an idea of the nomenclature. Probably originated in Chettinad and Rawalpindi (It’s true!). I wondered whether ‘Jalfrezi’ had any relation to ‘Jabalpur’? I was wrong! The similarity in the ends with the sound.’Jalfrezi’ actually means ‘hot-fry’ or ‘stir-fry’ and was actually a method of cooking leftover meat or veggies during the British Raj in India. Well! Wikipedia just gave me another way to use leftovers!I have made jalfrezi using fresh vegetables (from the fridge of course!). I wondered whether the recipe was correct, but now I think it is – I did stir fry and hot fry!This recipe is from my diary of recipes copied from various magazines when I used to stay in a hostel, so I am afraid I cannot credit the magazine or the author!
Recipe: Vegetable Jalfrezi | Vegetables in a tangy tomato sauce
Vegan | Eggless | Dairy, gluten and grain free recipe from North India
3 cups full of assorted vegetables julienned thickly (Fat matchsticks!)
I used carrots, potatoes, beans, mushrooms, and cauliflowers. (You may use capsicums – to be added towards the end and tomatoes but I don’t as they make the curry a little mushy)
Onion – Thickly sliced – 1 big
Green chillies – slit lengthwise – 2
Ginger – Julienned – 1″
Salt – to taste
Dhania-jeera (Coriander cumin) powder – 1/4 tsp.
Tomato ketchup (I used salsa sauce) – 2 to 3 tsp. (Depends on your taste)
Vinegar – 1 tsp.
Red chilli powder – 1/2 tsp.
Turmeric powder – 1/2 tsp.
Oil – About 1 tbsp.
Ajwain (Aniseeds) – 1 tsp.
Sugar – 1/4 tsp.(Optional – I do not add)
Steam the vegetables (Except capsicum) in microwave for 1and 1/2 minutes on powersteam till the veggies get just cooked. Let them remain crunchy. (It is usually hot fried but I prefer this!)
Heat oil. Add ajwain (Aniseed). When they splutter add onions. Saute till they turn transparent.
Add half done veggies alongwith the masalas (Powders) and salt.
Stir fry till the masalas are mixed well. Add sauce, sugar(Optional) and capsicum and cook till the capsicum is slightly done. Add vinegar after removing from fire. Mix well and serve with rotis, parathas or even rice!
It is a quick and nice dish. My children love it for the taste, and I for the time and the look!!