Jhalkari's Veggie Jhalfrezi

Rebel Queen - Recipe #7

Calligraphy by @kayla_elaine_calligraphy

This dish is akin to an Asian stir-fry, and like a stir-fry, it is a quick and delicious one-pot meal. Jhalfrezi recipes vary greatly in regards to what veggies to add, how much of each spice to use, and how tomato-heavy it should be. Many jhalfrezis you'll find are actually quite tomato-saucy, but I opted to make one with less tomato than most, because of my persistant heartburn. So if you would like, go crazy and add all the tomatoes in the world!

This recipe is dedicated to Sita's best friend in the Durga Dal, Jhalkari (I'm a sucker for alliteration). Jhalkari is a dalit or what is known as an "untouchable" due to the caste into which she was born. India's caste system at the time dictated a particularly cruel and brutal existence for the dalits - even Sita has  subconscious prejudiced reservations regarding Jhalkari's background when they first meet.

According to what Sita (and pretty much everyone in India at the time) was taught, someone like Jhalkari was somehow "unclean" and not to be acknowledged or touched, as that would bring bad luck. Of course, at heart, Sita realizes this is ridiculous, and comes to love Jhalkari and regard her as an equal. Rani Lakshmi is also a proponent of better treatment to the dalit caste, and also holds Jhalkari in high regard (unlike others in her court and even within her Durga Dal).

Ingredients:

• 3 tablespoons olive oil

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 inch fresh ginger root, peeled and chopped

• 1 small jalapeno, seeded and minced

• 1.5 cups fresh broccoli, chopped

• 1.5 cups fresh cauliflower, chopped

• 2 large fresh carrots, chopped

• 1-2 large fresh bell peppers (I used 1 yellow and 1 orange)

• 2 tomatoes, diced (and/or 14-oz can of pureed tomatoes, if more tomatoes are desired)

• 1 large zucchini (sliced in 1/2 inch cubes)

• 2 cups green beans (chopped)

• 1 cup peas

• 1 cup corn

• 2 teaspoons garam masala

• 1 teaspoon coriander powder

• 2 teaspoons red chili powder

• 1/2 teaspoon cayenne pepper

• 2 teaspoons turmeric powder

• 1.5 teaspoons salt (add more if desired)

• 1/3 cup fresh cilantro, chopped

Instructions:

1. Heat oil over medium heat in a large heavy-bottom pot

2. Add onions, garlic, ginger, jalapeno, broccoli, cauliflower, bell peppers, and carrots. Stir to cover in oil, and saute over high heat until veggies begin to soften and onions become translucent

3. Add garam masala, coriander powder, red chili powder, turmeric, and salt. Stir well to incorporate and saute for 1-2 minutes until very fragrant.

4. Add tomatoes (and canned tomato puree if desired!) and zucchini, and stir to incorporate. Saute 2 more minutes on med-high (be sure to scrape bottom of pan so nothing sticks!)

5. Add green beans, cilantro, corn, and peas. Stir to incorporate.

6. Cover pot and cook over medium-low heat for about 7 minutes.

7. Check veggies to make sure all are tender and cooked through. If too much is sticking to the bottom of the pot, add some water or veggie broth and simmer until liquid reduces.

8. Serve over rice or alongside naan.

9. Enjoy!