---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian, Curry
       Yield: 4 servings
       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
       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