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  • Subashini Pallianysamy

Bean curd with Sambal Gravy

Ingredients :

Bean curd – 4 pcs

Dry Chillies – 10 nos

Onion – 1

Shallots – 5

Garlic – 5

Ginger – 1 inch

chili powder – 1 tsp

tomato – 1

tamarind  juice – 2 tbsp

sugar – 2 tsp



Preparation :

Boil dry chillies in hot water until soft. Normally my mom advise me to remove all the seeds, since the seeds can not be digested in our digestive system. Grind the chillies with 2 nos garlic, shallots, sugar, little bit salt, 2 tbsp oil and water.  Grind to smooth paste.  You may grind the chillies without boil it to preserve the hotness.  Cut bean curd in 6 pcs. Marinate with chillies powder and salt for 15 minutes.  Fry in hot oil, until turns golden color. Keep aside.  Heat oil in wok.  Add sliced onions and saute until till turn pink. While mortar ginger and balance garlic.  Add it to the onions. Saute for 2 minutes. Then add chopped tomatoes and stir until soft and pulpy.  Now add the smooth chili paste.  Stir until raw smell goes off and oil oozes out.  Add tamarind juice and 1/2 cup water. Let the gravy boils for 3 minutes.  Now add the fried  bean curd and coat it well with the gravy.  Add salt. Stir for 5 minutes. Turn off heat.  Garnish with scallions.  Serve with hot rice.

#GravyorCurries #Malaysianfavourites #VegetarianDishes