a variety of vegetables, such as eggplant,
carrots, peas, green beans, potato, onion,
2 tablespoons ghee
1/2 cup unsweetened coconut
3-4 fresh hot green chilies
poppy seeds, white ones if available
1 1/4 teaspoon fine sea salt
3 medium tomatoes, roughly chopped
1 tablespoon natural yogurt
1 teaspoon garam masala
2 tablespoons chopped fresh coriander
Coarsely chop or cut the vegetables. In a
wok or stir-fry pan, heat the ghee and add
Cover and cook until
vegetables are just tender, several minutes.
In the meantime, in food processor or
blender, process the coconut, chilies, poppy
seeds, and salt, adding about 2/3 cup water
to make a fine paste.
When the vegetables
are cooked, add the spice paste and about
1/2 cup more water.
Stir and cook 5 minutes,
and then add the tomatoes, yogurt, garam
masala. Simmer 1-2 minutes and serve,
garnished with cilantro.