Jain-Style Tofu And Aubergines Recipe

About this recipe

A flavorful and wholesome dinner option featuring tofu and aubergines, stir-fried with aromatic spices and a tangy soy-lime sauce. Perfect for those seeking a Jain-friendly, plant-based meal.

Ingredients

• 1 Bunch Nectr Desi Coriander Leaves (Chemical Free)
• 250 g Small-Purple Brinjal (Baingan)
• 100 g Premium Green Chilli
• 200 g Id Soft And Creamy Paneer
• 500 ml Praakritik Cold Pressed Organic Peanut Oil
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (1 kg) Daily Good Small Sugar
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Everest White Pepper

Instructions

1. 1. Slice 250 g aubergine into thick slices.
2. 2. Cut the paneer into small cubes and drain on kitchen paper for 20 minutes.
3. 3. Heat a wok over high heat and add 2 tablespoons of peanut oil. Add the aubergine slices and stir-fry for 2 minutes until slightly softened.
4. 4. Add the paneer cubes to the wok and stir-fry for 2 minutes or until golden brown.
5. 5. Add 1 tablespoon of peanut oil, 2 chopped green chilies, 1 tablespoon of lemon juice, 1 teaspoon of salt, 1/2 teaspoon of white pepper, and 2 teaspoons of sugar. Stir well to combine.
6. 6. Bring the mixture to a simmer, cover, and cook for 10 minutes, stirring occasionally to ensure even cooking.
7. 7. Remove the lid and stir in a handful of fresh coriander leaves.
8. 8. Serve immediately for a complete meal.