Ingredients

• ½ cup chopped green beans
• 1 medium carrot (yields about ½ cup chopped carrot)
• 1 cup cauliflower florets
• 8 oz extra firm tofu
• 1 tomato (would yield 1 cup puree)
• 1 teaspoon canola oil
• 3 garlic cloves chopped into fine pieces
• ¼ teaspoon fennel seeds
• 1 strand curry leaves
• 2 tablespoons bisibella bath paste (You can buy them from any Indian store)
• 1 cup uncooked rice
• 1 tablespoon ghee (clarified butter)
• Salt to taste

Method

• Cook rice and set aside

• Chop green beans into ¼ inch pieces
• Snip off top and bottom end of carrot.  Brush off the dirt from the carrot and quarter it length wise.  Chop them into ¼ inch pieces
• Break the cauliflower into very small florets
• Steam the above vegetables until tender
• Chop tomatoes roughly and puree it a food processor
• Add oil to a skillet and add chopped garlic
• When it turns lightly golden, add curry leaves and fennel seeds and fry for about a minute
• Crumble the tofu and add to skillet and fry until all the water is absorbed and tofu turns light golden
• Add tomato puree, bisibella bath paste, steamed vegetables, salt and cook for about 3 – 4 minutes
• Add cooked rice and 1 tablespoons ghee and mix well and leave on low flame for about a minute or so.
• Serve warm with mango pickle or any other pickle

Yields: 2 – 3 servings as main dish