Eggplant Tofu Stew

Name: Eggplant Tofu Stew Recipe
Yield: 5
Ingredients: 1 large cooked eggplant* (ultimately cubed); 5 large tomatoes pureed (or canned); 3c tofu 1/2 cubes deep fried until golden; ghee or oil; 1/2t minced ginger root; 1/2t minced chilies; 1 1/2t black mustard seed; 1/4t asefoetida powder (tastes oniony/garlicky); pinch tumeric; 1t gr. coriander; 1t garam masala; 1t brown sugar; 2t salt

Number of Servings: 5

Ingredients

1 large cooked eggplant* (ultimately cubed)5 large tomatoes, pureed (or canned)3c tofu, 1/2" cubes, deep fried until goldenghee or oil 1/2t minced ginger root1/2t minced chilies1 1/2t black mustard seed1/4t asefoetida powder (tastes oniony/garlicky)pinch tumeric1t gr. coriander1t garam masala1t brown sugar2t salt

Directions

Heat 2T ghee or oil; fry mustard seeds until they begin to pop. Add ginger, chili, and asefoetida and fry a few minutes. Add tomato puree
and the rest of the spices; reduce sauce (5 min.). Mix in the tofu and eggplant and cook a few minutes longer.

Serving Size:�1 cup

Servings Per Recipe: 5

Nutritional Info Amount Per Serving