Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 t Cumin seeds 1/2 c Cauliflower florets
1 t Coriander seeds 1/2 c Broccoli florets
1 T Mild vegetable oil 5 Brussels sprouts, cut in
1 Medium-size onion, sliced -half
2 T Tomato paste 1 Medium-size carrot, cut
10 Whole cashew nuts -into 2-inch sticks
1 c Half-and-half 1/2 c Diagonally cut green beans
1 T Ghee (clarified butter) or 1/2 c Water
-butter 1/2 t Cayenne pepper
5 Whole cloves 1/2 t Salt, or to taste
5 Cardamom pods 1/4 c Raisins
1 -inch piece cinnamon stick -Fresh mint sprigs for
1 Medium-size tomato, peeled, -garnish
-chopped

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.

Serves 4 to 6.

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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