· 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.

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