Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed
before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin
seed, 1/2 t
black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.
1) Heat the oil in a non-stick pan
before adding the
mustard, curry leaves, chilies, cumin
seeds,
mustard seeds and allow them to crackle 2) stir in the onion and shallow fry until softened and transparent 3) Introduce the scrambled tofu and then mix thoroughly 4) Add the
black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree
before turning off the heat