Take your senses on a free trip to some eastern asian country. Try this recipe of tofu cooked with sweet ripe mangoes in a spiced coconut milk curry. Serve with hot fluffy rice and you are almost there!
Ingredients:
Brown Sugar | 2 tsp |
Coriander Leaves | 1/2 cup |
Coconut Milk | 1 tin |
Curry Leaves | 10 |
Ginger-Garlic Paste | 1 tsp |
Green Chili | 2 Slit |
Mango | 1 chunked |
Oil | 1 tbsp |
Onion | 1 |
Salt | To Taste |
Soy Sauce | 1 tsp |
Tofu | 250 gm sliced and grilled |
Turnip | 1 |
Water | 1/2 cup |
Method:
- Prep the Tofu: Wrap the tofu in a kitchen towel and gently apply pressure on it to squeeze out all the water from it. Then chop the tofu into 2 cm cubes and place it on a hot griddle brushed with oil and lightly brown the tofu pieces on both the sides.
- Chop the vegetables: Chop the onion and turnip and cut the mango into chunks. Slit the green chilies into two.
- Heat oil in a pan and add the chopped onion and saute it till it softens or turns pink. Now add the ginger-garlic paste, curry leaves and slit green chilies. Saute till the raw smell of the ginger-garlic paste goes away. Add the turnip, water and soy sauce into the pan and cook for 5 mins or so till the turnip begins to start cooking. Then add the coconut milk, Tofu, mango, salt and brown sugar. Cook for approx. 10 - 15 mins till the turnip completely cook and soften.
- Garnish the dish with chopped coriander leaves and serve it hot with hot fluffy rice.
Notes:
- If you want to have a crunch in the dish, don't fully cook the turnip they will add the nice crunch.
- Add more green chilies if you like the dish more spicy.
- You can swap brown sugar with jaggery if you do not have brown sugar.
- You can also use some chopped spring onion to garnish along with the coriander leaves.
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