Serving: 4 |Type: Veg-Kurma
Ingredients:
| Brussels Sprouts(diced | -10 |
| Mushroom(Diced) | -1 Pocket |
| Firm Tofu(diced) | -1cup |
| Onion(diced) | -1 small |
| Tomato(diced) | -1 small |
| Salt | -to taste |
| Oil | -2tbsp |
| Sombu | -1tsp |
| Curry leaves | -few |
| Red Chili | -1 |
| Kalpasi | -few |
Roast and Grinding:
| Green & Red Chili each | 3 |
| Grated Coconut | -4tbsp |
| Sombu | -1tsp |
| Cumin | -1tsp |
| Garam masala | -2tsp |
| Cloves | -2 |
| Pottukkadalai | -2tbsp |
| Coriander seeds | -1tbsp |
| Onion | -2tbsp |
| Tomato | -2tbsp |
Method:
- 1. Take a pan heat with 1tsp oil add chili, cumin, sombu and cloves sauté for a minute, then grind with coconut, pottukkadalai and garam masala and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Add onion sauté for 1 minute then add tomato sauté until tomato get mash.
- Then add Brussels sprouts and mushroom sauté for 2 minutes then add little salt.
- Sauté another 3 to 5 minutes then add ground paste boil until vegetables get soft.
- Add tofu boil it for 2 minutes.
- Garnish with coriander leaves then turn off the stove.
- Add 1tbsp of ghee.
- Serve with any rice or Roti.
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