Vegetable Jaipuri or Subz Jaipuri is a traditional Rajasthani recipe of assorted seasonal vegetables in a spicy tomato gravy served with crispy roasted papad/poppadom.
‘Sabzi’ or Subji’ in Hindi means vegetables. Historically in India, vegetables have been grown and consumed according to a calendar that spans over 6 main seasons in India: namely spring, summer, monsoon, autumn, pre-winter and winter. The rituals, festivals, art and culture are woven around the rich heritage of seasonal produce which is not just packed with flavour but also with nutrients. In India people rely heavily on seasonal vegetables and use them in variety of recipes. This is the reason every part of India has a special ‘mixed vegetable’ recipe using the seasonal produce and the local spices. For example, Vegetable Kohlapuri, Vegetable Hyderabadi to name a few.
Vegetable Jaipuri is one such delicious mixed vegetable variation from Rajasthan. While restaurants take on Vegetable Jaipuri can at times be heavy and filled with cream, my recipe is simply a combination of quite a few vegetables and spices cooked in oil. Light, hearty and super delicious with crunchy roasted papad.
Other recipes you might like to try are South Indian Vegetable Korma, Vegetable Jalfrezi, Vegetable Kadai, and Navratan Korma.
