Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/2 c Cauliflower florets
1 ts Cumin seeds 1/2 c Broccoli florets
1 ts Coriander seeds 5 Brussels sprouts, cut in
1 tb Mild vegetable oil -half
1 md Onion, sliced 1 md Carrot, cut into 2-inch
2 tb Tomato paste -sticks
10 Whole cashew nuts 1/2 c Diagonally cut green beans
1 c Half-and-half 1/2 c Water
1 tb Ghee 1/2 ts Cayenne pepper
5 Whole cloves 1/2 ts Salt, or to taste
5 Cardamom pods 1/4 c Raisins
1 One-inch piece cinnamon Fresh mint sprigs for
-stick -garnish
1 md Tomato, peeled, chopped

This makes a delicious and colorful vegetarian entree.

Combine cumin and coriander in a small skillet and dry-roast over
medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in
the same pan, add onion and stir-fry until brown, combine
cumin-coriander, fried onion, tomato paste, nuts and half of the
half-and-half. Blend into smooth past and set aside.

Heat ghee in a heavy 2-quart saucepan over medium-high heat Add
cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and
cook until soft. Add remaining vegetables and stir-fry for 5 minutes.
Stir in ground paste, remaining half-and-half, the water, cayenne,
salt and raisins. Cover cook over medium heat until vegetables are
tender.

Garnish with mint sprigs and serve.

PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat
(5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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