Friday, March 1, 2013

Persian cucumber stir fry with fresh tomatoes and organic sprouted soybean tofu cubes..Light Indian subzi for everyday cooking / side dish for Chapati. [Tofu Recipes-3]

I picked few Persian cucumbers from Indian grocery store during weekly vegetable shopping. These cucumbers are small, bright green, extra crunchy with less and too tender seeds. I use them to make raita, bhajia, subji, add them in sambar also they are too good to eat just raw. Today morning  I made Persian cucumber subzi. It was simple preparation by using generous quantity of fresh tomatoes, organic sprouted soya bean tofu cubes. I seasoned it with Garam masala powder. This light subzi is good  to serve as side dish for chapati/roti in daily Indian meals.


Ingredients :
Quantity serves three people.
  • 2 - Persian cucumbers - cut  into 1/2 cm thick round slices.
  • 200 gm - block of extra firm tofu - diced into 1/2 inch size.
  • 1 - small size onion - slice into thin round rings or slice lengthwise.
  • 2 - medium size tomatoes - chopped ( yield - 3 cups)
  • 2 - green chilies - finely chopped
  • 1/2 - T.spoon - Turmeric powder
  • 1 T.spoon - garam masala or any of your favorite powdered masala blend.
  • 3/4 cup - finely chopped cilantro
  • 1 Tb.spoon - oil
  • 1/4 cup water


Directions to cook Persian cucumber subzi with Tofu and Tomato :
  1. Slightly trim both the tips of cucumber, make 1/2 cm thick round slices. No need to peel the skin or remove seeds. 
  2. Gently press/squeeze tofu block 4-5 times to drain out liquids then blot tofu block with two thick paper towels by slightly pressing from all sides few times, you don't need to thoroughly dry out tofu block because extra firm Tofu keeps its cube shape through out the cooking process. Once you dry out tofu block, cut into half an inch cubes, sprinkle very little salt over cubes, gently mix and toss, keep it aside.
  3. In a medium size heavy gauge pot heat 1 tbsp oil, add sliced onions - saute over medium heat for 7-8 minutes. Add chopped green chilies, 1/2 tsp turmeric powder and one chopped tomato, stir fry for 2-3 minutes over high heat.
  4. Next add sliced Persian cucumber rounds, mix well. Add  1 tsp garam masala powder, salt, 1/4 cup water. Cook open over medium heat for 6-7 minutes.
  5. Add remaining chopped tomato, Tofu cubes, little chopped cilantro. Adjust salt level. If needed add 2-3 tbsp water and continue to cook open over medium low heat for 4-5 minutes or until Persian cucumbers are tender. Don't over cook, leave them a bit crunchy in texture.
  6. Finally add remaining chopped cilantro. Serve with rice or roti.
Persian cucumber stir fry with tofu and fresh tomatoes.


Subzi Roti lunch- Rotis are made with Newly arrived Royal brand Aata.

Persian Kakdi chi Bhaji/ kakadi Tofu Tamatar ki subzi.

Earlier blogged subzi recipes with Tofu.
1) Capsicum,Broccoli,Edamame  beans with Tofu.
2) Red radish and green peas with tofu.
3) Purslane stir fry with Tofu and Chayote.

3 comments:

sm said...

simple and easy to make
persian cucumber taste is it same like Indian cucumber.

Usha said...

sm, Persian cucumbers are different in texture, more crunchy...they have less water content than Indian cucumbers and has very less or very tender seeds...skin is very thin so not needed to peel.This difference makes them taste different than Indian cucumber.Here I buy pickling cucumbers..they match with our Indian cucumbers...All different types of cucumbers but you will still crave for Indian cucumber.

SM said...

thanks