TEMPEH CURRY (Kugan )

TEMPEH CURRY

Ingredients:

To Marinate And Fry:

300 grms tempeh cut into squares.
1 tsp chillie powder
Little tumeric powder
Little salt
Little sugar


1 tbs oil
1 large pip of garlic chopped
1 small bay leaf
4 cardamom pods
3 cloves
2 small cinnamom sticks

5 tbs of ground onions
¼ tsp sugar
2 tsp ginger paste
1 big tomato pureed
2 tsp red chillie powder
¼ tsp tumeric powder

300 ml coconut milk
100 ml water
3 green chillies, slit into 4 and cut across
Salt to taste

Method:
Marinate the tempeh with the chillie, tumeric, salt and sugar.
Keep aside for ½ an hour. Then deep fry till golden. Keep aside.

Heat oil in a pan, add in the chopped garlic, followed by the dry spices.
Let them crackle, then add in the onion paste and the sugar.
Stir fry till the paste turns brown in colour, or oil separates.
Add in the ginger garlic paste, tomato puree, chillie and tumeric powders.

Stir fry till all the spices are blended well.
Add in the coconut milk, water, the slit green chillies and salt.
Mix well and let the gravy come to a boil.
When you see the gravy bubbling, add in the fried tempeh pieces.

Cook on low flame till the gravy thickens. Taste for salt.
Remove and serve with white rice or roti.
It goes well with plain ghee rice too.