Tempeh Ghee Roast

Serves: 3-4

Ingredients

• 1 block of tempeh 
• For gravy paste
• 6 dry Kashmiri chilies
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp peppercorns
• 1 tbsp tamarind paste
• 5-6 garlic cloves
• 1 inch ginger
• 2 tbsp ghee
• 1/3rd cup of chopped onion
• ½ tsp sugar
• 3 tbsp yogurt
• Curry leaves

Method:

1. Dry roast 6 dry Kashmiri chilies, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp peppercorns, 1 tbsp fennel seeds and 1 tsp fenugreek seeds till they are aromatic
2. In a blender, add 4-5 tbsp water, 1 tbsp tamarind paste, 5-6 garlic cloves, 1 inch ginger, the dry roasted spices and blend them into a smooth paste
3. Add 2 tbsp of ghee to a pan and saute 1/3rd cup of chopped onion till they turn translucent
4. Add the blended spice paste to the pan and cook 
5. Add salt to taste, ½ tsp sugar and mix
6. Reduce the heat and add 3 tbsp whisked yogurt
7. Add dice, toasted tempeh to the mix 
8. Coat the tempeh with the gravy and let absorb all the flavours
9. Add curry leaves and done
10. Serve it with dosas, rotis, parottas or puris, options are endless.