·         1 teaspoon hot red pepper powder

·         1 teaspoon cumin/coriander powder

·         1/2 teaspoon turmeric

·         1/2 teaspoon garam masala

·         1/2 teaspoon a masala of choice

2. Rice, seasonal root and other vegetables

• All ingredients to be organic-if possible
• In a large saucepan, heat:

·         1 1/2 Tablespoons Gee (or vegetable oil)

·         A pinch asafoetida (hing)

·         1/2 teaspoon cumin/mustard/sesame seeds mixture

3. Add and bring to a boil:

·         2 cups water

·         1/2 medium potato, chopped

·         1 cauliflower floret, chopped

·         1/4 sweet red pepper, chopped

·         1/2 carrot, peeled and sliced

·         1/4 cup eggplant, chopped

·         1 small, fresh, hot green pepper, chopped

·         1 Tablespoon fresh coriander leaves (cilantro), chopped

·         1 Tablespoon fresh coconut, chopped or tinned coconut milk.

·         A pinch freshly grated ginger

4. Turn the heat to low, and add:

·         1 cup uncooked rice

·         1 teaspoon salt

Bring back to a boil over low heat, with the pot half-covered. When this mixture is boiling, add:

·         1/2 onion, chopped

·         1/2 tomato, chopped

Simmer on low, half-covered, for 15-20 minutes, adding more water if needed (the mixture might still look damp.) Let sit a few minutes, and then serve.