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Wednesday, December 17, 2014

Eggplant, Beetroot and Tofu with Curry Leaves and Oregano

Some curry leaves, spring onions, and oregano leaves garnish this simple sauteed dish. The flavors are derived from southeast Asian cuisine - a bit of tamarind, dry red chilies, ginger and garam masala.

2 cups Eggplant, cubed
1 cup cooked Beets, cubed
2 cups Tofu, cubed

6 Curry leaves, some torn, some whole
1 Tbsp fresh oregano leaves (optional - I had it handy in the garden)
1 Tbsp chopped spring onions
4 dry red chilies, broken into small pieces
1 Tbsp grated ginger
1 Tbsp tamarind concentrate (sold as Sour Soup Mix in Asian stores)
2 Tbsp Bragg Liquid Aminos
1 Tbsp garam masala powder
1 tsp demerara sugar or jaggery or brown sugar
1 Tbsp chili oil
1 Tbsp sesame oil


  1. Heat the oils in a pan; add the broken chilies, grated ginger, torn curry leaves (reserving whole curry leaves for garnish)
  2. Add the tofu, beets, and eggplant, saute to coat with oil, add the rest of the flavoring ingredients, add a splash of water, cover and cook till eggplant is done
  3. Garnish and serve warm with rice

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