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
