Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Ghee -- florets
2 ea Garlic cloves, chopped 2 md Potatoes, diced
1/4 ts Cayenne 4 oz Green beans, chopped
2 ts Coriander 1 ea Fresh green chili, chopped
1 ts Cumin 2 oz Grated coconut
1 ts Turmeric 4 oz Boiling water
1 ea 3/4" piece of ginger, sliced 1 lb Tomatoes, skinned chopped
2 md Eggplants Salt
1 sm Cauliflower, divided into 4 oz Toasted cashews

Heat ghee in large skillet fry the garlic spices for 3 to 4 minutes,
stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes. Drain dice them.

Add all the vegetables, including the chili, to the pan. Fry gently for 7
minutes, stirring to mix thoroughly. Dissolve grated coconut in the
boiling water mix with vegetables. Add tomatoes, cover cook for 20
minutes.

Just before serving, stir in toasted cashews serve over rice.

Sarah Brown's "Vegetarian Cookbook"

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