* 1 tbs. ghee
* 2 medium-sized potatoes, diced
* 2 garlic cloves, chopped
* 4 oz green beans, chopped
* 1/4 tsp. cayenne
* 1 fresh green chili, chopped
* 2 tsp. coriander
* 2 oz grated coconut
* 1 tsp. cumin
* 4 oz boiling water
* 1 tsp. turmeric
* 1 lb tomatoes, skinned and chopped
* One 3/4? piece of ginger, sliced
* salt
* 2 medium-sized eggplants
* 4 oz toasted cashews
* 1 small cauliflower, divided into florets
* 2 medium-sized potatoes, diced
* 2 garlic cloves, chopped
* 4 oz green beans, chopped
* 1/4 tsp. cayenne
* 1 fresh green chili, chopped
* 2 tsp. coriander
* 2 oz grated coconut
* 1 tsp. cumin
* 4 oz boiling water
* 1 tsp. turmeric
* 1 lb tomatoes, skinned and chopped
* One 3/4? piece of ginger, sliced
* salt
* 2 medium-sized eggplants
* 4 oz toasted cashews
* 1 small cauliflower, divided into florets
Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain and 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 and mix with vegetables. Add tomatoes, cover and cook for 20 minutes. Just before serving, stir in toasted cashews and serve over rice.
Note: Photo is only indicative
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