The weather has turned cold, perfect weather for curries!!
I made this vegetable curry and what I liked about it was its lightness, the vegetables still able to be distinguished and not drowned in spices or sauce.

• 1 small cauliflower, separated into floretts
• 1 young aubergine, diced
• 1 Spanish onion, thinly sliced
• okra also sliced in biggish pieces
• a handful of mushrooms
• 2 green chillies, some seeds and filaments removed and sliced
• a handful of coriander leaves
• juice of half a lemon

• make a Goda Masala:
• 4 tablespoons desiccated coconut
•  10 black peppercorns
• a piece of cinnamon stick
• 2 teaspoons coriander seeds
• 2 teaspoons sesame seeds
• 2 tablespoons poppy seeds
• 2 fresh bay leaves
• 6 cardamon pods, husks discarded
• 5 cloves
• 1 teaspoon oil
• in the oil, fry the bay leaves, cloves, cardamon and cinnamon stick
• fry for a few minutes, then discard oil and dry pan

• dry roast the rest of the ingredients until they darken
• let them cool, then grind them
• store in a airtight glass ( will keep for 6 month)

• for the curry, 1 tablespoon of Goda Masala
• 1 tablespoon cumin seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon asafoetida
• 1 teaspoon black mustard seeds
• 10 fresh curry leaves
• heat some oil in a pan and fry the mustard seeds until they pop
• add the curry leaves, careful as they will splutter
• now the rest of the spices

• add first the onions, then the rest of the vegetables
• cook until all vegetables are cooked ( about 20 minutes)
• add the lemon juice and coriander leaves
• taste for salt
• you can add a handful of cashew nuts