Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    ghee or butter
   2                    garlic cloves -- chopped
     1/4  teaspoon      cayenne
   2      teaspoons     coriander
   1      teaspoon      cumin
   1      teaspoon      turmeric
   1      inch          ginger -- sliced
   2      medium        eggplants
   1      small         cauliflower -- divided into,
                        -- florets
   2      medium        potatoes -- diced
   4      ounces        green beans -- chopped
   1                    fresh green chile -- chopped
   2      ounces        grated coconut
   4      ounces        boiling water
   1      pound         tomatoes -- skinned and chopped
                        salt
   4      ounces        toasted cashews

Preparation:

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 chile, 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.