Over the years the text here has been updated many times, which means I have removed the unnecessary exclamation marks and out of the context tales. Stripped completely, this dish is still a keeper.
Recipe: Mushroom and tofu curry
Button mushrooms – 250g. (rinsed several times to wash off the grime and dried)
Tofu – 100g. (Cut into chunks)
Tomatoes – 4 large
Onions – 2 small
Red chilli powder – to taste
Salt – to taste
Garlic – 1 tsp. grated
Ginger – 1 tsp. grated
Coriander – For the garnish
Oil – 1tbsp.
1. Grind tomatoes, onions, ginger and garlic till almost smooth.
2. Heat oil. Splutter cumin seeds, add a bayleaf if you wish.
3. Add the ground mixture and saute till the moisture evaporates.
5. Add the tofu chunks and cook for 2 to 3 minutes. Too much cooking will render the mushrooms chewy.