Cooking Pleasures: Tofu Burji

Tofu is a source of high protien.Especially firm Tofu contains more protien ratio than other forms of Tofu.This can be taken in any form and can be added into any of your dishes.This recipe Tofu Burji, i learned from my brother.He is also a good cook.I do take some tips about cooking from him apart from my mother and mother-in-law.I think men cook equally good as us.:-)

This dish is already common for many of us.This is my version of recipe.Hope you will all enjoy.In future I will add some more intresting and tasty recipes with Tofu.

Ingredients:
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1lb firm tofu (remove excess water from it by pressing it firmly.

Crush the tofu and keep aside)
1cup peas (fresh peas boiled or frozen.Both washed properly)
1 cup fresh coriander (cut into small and washed)
1 - 1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp ginger garlic paste
6 to 7 green chillies(cut into small pieces)
1 medium onion (cut into small pieces)
1 or 2 meduim tomatoes(cut into small pieces)
2 or 3 tsp oil
salt a/c to taste

Method
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Take oil in a pan and heat for some time.Then add mustard seed.After they start spluttering,add cumin seeds and fry till they turn little brown.
Now add green chillies, fry for 1 min, then add onions and fry till they turn light brown in color.
Add ginger garlic paste to it fry for 1 or 2 minutes.Then add turmeric and fry for 1 min.
Now add crushed Tofu and peas and fry till Tofu turns light brown in color.Keep sttiring to avoid Tofu and other ingredients from burning.
Once it turns light brown, add red chilli powder,salt and mix well with ingredients.Should not add any water here.
Allow to cook on medium heat for another 2 to 3 minutes.
Now add tomatoes and mix well.Cook on medium heat for 5 minutes.
Finally, add coriander and little lime juice which is optional.
Cover it and keep on low heat for 2 minutes and stop.

Note: The final result of recipe should be dry, which taste better with fried rice and chapathis.Can also have with plain rice, which we can give to children and equally healthy.
Reduce tomatoes to 1 instead of 2, if you want its taste to be less in the curry.

Labels: brinjal curry, curries, firm tofu, peas, tofu, tofu burji, tofu curry, vegetable, vegetable dishes

Posted by Meena Kandlakuti on Thursday, August 17, 2006 at 12:50 PM | Permalink

Hi Meena, found your blog from your comment at Arjuna's. Tofu looks wonderful :)

Posted by Anonymous | August 17, 2006 6:21 PM

Hi Meena,
I came across your blog through your comment on Archana's blog. Your tofu subzi looks delicious!
As for the tips given in the previous post, cilantro/coriander stays fresh for 3 weeks(yes, 3 weeks!!) if you keep it in a vase filled 3/4th with water and with a plastic packet shrouded over it in fridge. Try it and see...it's amazing!
As for the olive oil deep frying, it's actually excellent for it...albeit expensive and so I've changed my deep frying oil to canola now :)...anyways here's the link for olive oil properties if you're interested
http://www.hormel.com/templates/knowledge/knowledge.asp?id=188&hlite=true&querytext=olive%20oil%20deep%20frying

Posted by Nabeela | August 17, 2006 6:45 PM