Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories