PREPARATION

1. In a blender, add 500 grams tofu and blend it into a smooth paste. Keep aside.

2. Heat 25 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 2 dry red chili, 1/4 teaspoon asafoetida and stir well.

3. Then, add 100 grams onions and fry till translucent.

4. Add 1 teaspoon ginger paste and mix it well.

5. Now, add 300 grams tomato puree and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 1 tablespoon coriander and mix it well.

8. Then, add 1 tablespoon jaggery powder, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon coriander powder and mix it well.

9. Add 60 milliliters water and mix it again.

10. Bring it to a boil.

11. Now, add 360 grams bell pepper and mix it well.

12. Cook for 7 - 10 minutes on medium heat.

13. Add 1 teaspoon salt and mix it well.

14. Now, add the blended mixture into it and mix it well.

15. Cook for 7 - 10 minutes on medium heat.

16. Garnish with coriander.

17. Serve hot with roti.