Grilled Vegetables In Indian Curry Sauce On Rice

• Boiled Basmati Rice: 4 cups cooked
• Vegetables:
• 2 green peppers
• 1 zuccini
• 1 small cauliflower
• a small pack of mushrooms
• 1 pack tofu
• 1 small onion
• For the dip:
• 1 cup yoghurt
• 2 tsp tandoori masala (optional)
• salt to taste
• 1/4 tsp chili powder
• 15-20 coriander leaves
• For the sauce:
• 3 Onions
• 3 flakes of garlic
• 1/2 inch piece of ginger
• 3 large tomatoes
• 2 tsp soya sauce
• 2 tbsp tomato sauce
• 1 tsp chilli sauce
• salt to taste
• 3 Tbsp oil

1. Sauce:
2. Grind onions, ginger, garlic to a paste.
3. Heat oil. Add onion paste and cook till golden brown.
4. Chop tomotoes and puree them in a blender.
5. Add to the onion paste. Cook for 5 mts.
6. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts.
7. Vegetables:
8. Heat oven to 350 degrees.
9. Press tofu in paper towels to squeeze out excess water.
10. Cut peppers, zuccini, tofu into cubes.
11. Cut cauliflower into big flowerettes and boil in salted water for 1 minute.
12. Put youghurt, tandoori masala, chili powder and coriander in blender.
13. Dip all vegetables in the yoghurt dip and grill for 10-12 mts.
14. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.

basmati rice, vegetables, green peppers, zuccini, cauliflower, pack of mushrooms, pack tofu, onion, yoghurt, masala, salt, chili powder, coriander, onions, garlic, ginger, tomatoes, soya sauce, tomato sauce, chilli sauce, salt, oil

Taken from www.epicurious.com/recipes/member/views/grilled-vegetables-in-indian-curry-sauce-on-rice-1202647 (may not work)