Ingredients

1 tbsp ghee or butter

2 garlic cloves, chopped

1/4 tsp cayenne pepper

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 3/4" piece of ginger, sliced

2 medium eggplants

1 small cauliflower, divided into florets

2 medium potatoes, diced = oz green beans, chopped

1 fresh green chili, chopped

2 oz grated coconut = oz boiling water

1 lb tomatoes, skinned & chopped

1/2 tsp salt = oz roasted cashews

Method

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.

3. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly.

4. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes.

Just before serving, stir in roasted cashews & serve over rice

Cooks Comments and Tips

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