Stephen Ceideburg 1 ts Cumin seeds

1 ts Coriander seeds

1 tb Mild vegetable oil

1 md Onion, sliced

2 tb Tomato paste

10 Whole cashew nuts

1 c Half-and-half

1 tb Ghee

5 Whole cloves

5 Cardamom pods

1 One-inch piece cinnamon

-stick 1 md Tomato, peeled, chopped

1/2 c Cauliflower florets

1/2 c Broccoli florets

5 Brussels sprouts, cut in

-half 1 md Carrot, cut into 2-inch

-sticks 1/2 c Diagonally cut green beans

1/2 c Water

1/2 ts Cayenne pepper

1/2 ts Salt, or to taste

1/4 c Raisins

Fresh mint sprigs for -garnish This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.