From The Moosewood Cookbook
1 TBSP butter or oil 1 ½ cups chopped onion
3 to 4 medium cloves garlic, minced 1 tsp salt
1 small bell pepper, minced 6 medium-sized tomatoes, peeled & seeded
2 cups tomato puree 2 tsp cumin
2 tsp mustard seeds 2 tsp grated ginger
½ tsp cinnamon
*Optional: ½ tsp ground fenugreek
½ tsp dried coriander
*Optional: 3 hard-boiled eggs, peeled and cut into wedges
½ lb. extra-firm tofu, cut into small cubes
Fresh cilantro, minced
Melt butter (or heat oil) I a Dutch oven. Add onion, salt, and mustard seeds. Sauté over medium heat for 8 to 10 minutes, or until the onions soften and the seeds begin to pop.
Add ginger, garlic, and minced bell pepper, and cook another 5 minutes, or until the pepper begins to be tender.
Add the remaining ingredients, mix well, and heat just to boiling, stirring frequently. Turn the heat down to a simmer, cover, and cook for 15 to 20 minutes.
Serve hot over rice with wedges of egg or cubes of tofu artfully arranged on top with a final sprinkling of cilantro.