Spring Onion Tofu "Curry"

I am not sure if this can be classified as a "Curry". It is a side dish that goes extremely well with roti / rice. Though the ingredients are very South East Asian, the dish is not. It is Indian due to the tempering / tadka. Let me know if I can call it something else other than Curry. But for now, Curry it is.

I first ate this dish in my P's aunt's house. She had made with Paneer. It was very tasty and I took the recipe from her. When I came to UK, I tried it with Tofu and it was good enough. I still need to try it with Paneer. Will let you guys know when that happens.

This is an extremely simple dish with no complex flavours. You'll find most of the ingredients in your pantry (atleast a typical Indian pantry). So all you need are Tofu / Paneer and Spring Onions.

Ingredients:
400gm Firm Tofu – cut into half inch cubes
3 bunches spring onions – Chopped (the whites and the greens)
2 Dry Red Chillies – torn in the middle
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tbsp Oil
Salt to Taste

Method

1. Heat Oil in a Pan. When hot, add the Dry Red Chillies and fry for a minute.
2. Now add the Mustard Seeds and let them pop.
3. Add the Cumin Seeds and let them crackle.
4. Add the Spring Onions and fry for 2 minutes.
5. Add the Tofu, salt, mix well and cover and cook till tofu is done.
6. Remove the lid and cook till the water evaporates.
7. Serve hot with Roti / Rice.

This goes to Kaveri's Herbs and Flowers - Spring Onions that was started by PJ.