Preparation / Directions:
Heat the oil in a small saucepan over a low heat and fry the fenugreek and
chillies until they are just a shade darker. Remove from the heat and
cool. Crush with a pestle and mortar, to make a paste using the oil in
which they were fried.
Put the cashews and green beans in a saucepan with the water and bring to
the boil. Reduce the heat, cover and cook for 5 minutes. Add the
cauliflower and salt. Cover and cook for a further 5 minutes. Add the
crushed spice paste and stir well. Remove from the heat.
In a separate pan, heat the ghee or butter over a medium heat and fry the
onions until they are a pale golden colour, about 6-7 minutes. Stir in
the turmeric and fry for 1 minute. Stir this into the vegetables along
with all the ghee or butter.
Blend the coconut milk powder with the hot water and add to the
vegetables. Return to the heat and bring to a gentle simmer.
Add the tamarind and stir gently until dissolved. Cook gently without a
lid for 5-6 minutes. If using lime juice, add now and remove from the
heat and serve.
Serve with beef curry or mutton curry and plain boiled rice.