Tofu Tava Fry

Ingredients:

Half slab of an extra firm Tofu

1/4 cup All purpose flour

Seasonings for the flour - dash of turmeric, cumin, coriander, garlic powder, sesame seeds (roasted), salt

1/4 tsp each of mustard seeds

Dash of asofoedita

1.5 cup onions, chopped lengthwise

1/8 cup cilantro

1 tsp turmeric powder

3 kokums

1 green chilli, slit

1 cup chopped green peppers, square cut

2 eggplants, cut into fours

1 clove garlic

1 tsp ginger, chopped

MDH Tava masala

Salt and black pepper

Green onions, 2 stalks chopped

Soak the cut eggplant in salt water for about ten minutes or so.  Prepare a dry rub with some all purpose and the seasonings as stated above. Drain and dab the tofu pieces dry.  Coat the tofu pieces in the rub and shallow fry it in a pan turning them over a few times to make sure the coating and the tofu is cooked.  Set aside. 

Heat oil in a pan.  When hot, add the mustard seeds and let them sputter. Now add a dash of asofoedita and turmeric.  Add the onions and sautee. Add kokum and chopped cilantro and sautee. Add the ginger and garlic and green chilli.  Sautee for a few minutes and then add the green peppers. Sautee for a 3 minutes for so. Now add the eggplant (drain the water).  Turn the flame to medium, sprikle some water, and cook covered for 3 minutes or so. When the eggplant appears to be cooked, turn the flame high and cook uncovered tossing the ingredients in the pan constantly. This is the stir fry stage of our cooking. Add the tofu.  Add some salt and black pepper. Drizzle some oil, add the choppped green onions and then add tava fry masala generously - I would say about 2 to 3 tbsps. Stir fry for couple minutes and garnish with cilantro.