Ingredients

1 Tbsp. ghee
2 each garlic cloves, chopped
1/4 tsp. cayenne
2 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
1 each 3/4 piece of ginger, sliced
2 medium eggplants
1 small cauliflower, divided into florets
2 medium potatoes, diced
4 ounce(s) green beans, chopped
1 each fresh green chili, chopped
2 ounce(s) grated coconut
4 ounce(s) boiling water
1 pound tomatoes, skinned and chopped
salt
4 ounce(s) toasted cashews

Cooking Instructions

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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)