The Bhaktivedanta Center The Bhakti Center

Bhaktivedanta Center • Woods Mill, VA / Bhakti Center • Charlottesville, VA

Eggplant, Pepper & Panir in Tomato Gravy

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Serves 4-5 with rice, a salad and softened nann bread.

Ingredients

  • 1 large eggplant, peeled and cubed
  • 1 cup panir cubed the same size as the eggplant
  • 2 bell peppers, I used orange and red, cut to a size proportionate to the eggplant
  • 1 15 oz can diced tomatoes blended into a sauce (or a can of tomato sauce)
  • 1 tbsp ginger paste ( or 1/2 tsp. ginger powder)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1/2 tsp. turmeric
  • 2 tbsp ghee
  • 1/2 large can or one small can Coconut milk
  • salt to taste

Procedure

Preheat oven to 475 degrees. Line a cookie sheet with foil and oil or spray with a Pam product. In a large bowl, combine turmeric, garam masala, the ginger, salt, and 1 tbsp. oil add eggplant and panir cubes and toss to cover. Place eggplant and panir cubes on the sheet and bake for about 20 minutes until eggplant is soft.

Meanwhile, add 1 tbsp ghee into a stock pot, add pepper and saute. Add cumin and coriander powder, and tomato. Simmer for 5-10 minutes to cook peppers and let spices mingle. Finally, add cooked eggplant and panir. Fold in the coconut milk.

Quick and Easy Tofu Stir Fry

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This is a fast stir fry to prepare, but really delicious. You could add other ingredients like edamame, baby corn, Bamboo shoots, etc. But this is quick and the baby bok choy and tofu are the primary ingredients. Serve with brown rice or chinese noodles, and a little sweet and sour sauce.

Serves 4

Ingredients

  • 8 little heads of fresh baby bok choy
  • 1 pkg soy cutlets (or one pkg. extra firm tofu—try to find the cutlets though)
  • 1 medium zucchini
  • 6-8 baby carrots
  • 3-4 small sweet mini peppers or ½ of a red or yellow sweet pepper
  • ½ inch piece of ginger chopped well (optional but nice)
  • Braggs Liquid Aminos (or soy sauce, but I prefer Braggs)
  • Olive oil

* NOTE: In the photo you will see a pkg. of the soy cutlets like I used in the recipe. They are available at most asian groceries and are cutlets of tofu that have been fried on the outside. Made in the USA, they are tasty. If not available, you can use very firm tofu, and just cut it and fry as explained in the recipe.

In the photo also you see a tool. This is a wonderful tool, very sharp. Often used to cut carrots and radishes, etc. in a decorative way, it is a fast way to cut veggies, and gives them a ripple. I used this tool on the tofu also, so when fried, it looked like it had been made on a grill. This is a great tool, and if you buy one, you will find you use it all the time. Be careful though, as it is very sharp!

Procedure

1. Cut the stalk ends off the baby bok choy and wash each leaf to remove any grit. Do not chop the leaves.

2. Cut the soy cutlets in half longways and then cut into ¼ inch thick pieces.

3. Cut zucchini in half longways and then cut into ¼ inch pieces

4. Cut the carrots into half inch diagonals.

5. If you have mini peppers cut into rings, if you’re using regular sweet peppers, cut into thin strips

6. Heat the wok (if you have non-stick, that works really well with frying tofu, if not, watch for sticking). Add a little olive oil (again, if non-stick, just a little) and fry the ginger. Add the tofu. Fry the tofu until a little brown, turning to brown both sides, and then squirt in some Braggs and continue frying. The Braggs will help it brown. Browning the tofu takes the most time (10 minutes or so depending on how brown you like it).

Once the tofu is brown, add carrots and peppers and stir fry for a couple minutes, add the zucchini and continue frying while stirring every 30 seconds or so. If things start sticking, add a little olive oil and a squirt of Braggs. When those veggies are partially done, place all the baby book chow on top and cover (the few drops of water clinging to the bok choy from washing will steam things). After a minute check it (bok choy will have begun wilting) and stir. When bok choy has wilted it is finished.