Tofu Khadi

Ingridients:

1 pkt Extra Firm Tofu
Curd / Buttermilk 1 or 1 1/2 cup
Besan (Gram Flour) - 1/2 Cup
Curry Leaves
Ginger
Green Chilli - 4 to 6

Preparation:

Mix Besan in curd to make a paste. Don't add water while making this paste. If needed add more curd or butter milk. Cut Topfu into square pieces and keep aside.

Prepare seasoning in a flat pan with Curry leaves, jeera, sassme seeds, green chilli - put curry leaves and finely chopped ginger once the seasoning is almost done. mix well and add haldi and salt to this. Add the Besan+Curd paste you had prepared earlier to this. Add some water (1 cup) and boil for 10 mins. If it is too thick, add little (not too much) water or butter milk to make it thin. Besan has a property where the gravey becomes thick once it cools down. Add Tofu into this boiling gravey and cook for 15 mins.

Server hot with Chapati, Dosai or Rice etc.. It only takes 30-45 mins to cook this dish..