Yield: 4 Servings
Measure | Ingredient |
---|---|
1.00 tablespoon | Ghee |
2.00 \N | Garlic cloves, chopped |
¼ teaspoon | Cayenne |
2.00 teaspoon | Coriander |
1.00 teaspoon | Cumin |
1.00 teaspoon | Turmeric |
1.00 \N | 3/4\" piece of ginger, sliced |
2.00 medium | Eggplants |
1.00 small | Cauliflower, divided into florets |
2.00 medium | Potatoes, diced |
4.00 ounce | Green beans, chopped |
1.00 \N | Fresh green chili, chopped |
2.00 ounce | Grated coconut |
4.00 ounce | Boiling water |
1.00 pounds | Tomatoes, skinned & chopped |
\N \N | Salt |
4.00 ounce | 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"