Ingredients
Method
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
