For those who will be fasting for the Ram Nawmi period right till Hanuman Jayanti, life will be tough if you do not have enough veg recipes that you can create a wholesome menu from by some kind of permutation and combination. Turning to vegetarianism is not that difficult, veg dishes are after all cheaper and quicker to prepare as well as being a good source of proteins and vitamins. Teokon or tofu has gained much popularity in today’s local cuisine. Made from soya milk, it is an excellent food from a nutritional and health perspective, with significant proportions of proteins, essential amino acids, iron, calcium and minerals. Cooked in light tomato sauce inspired by the authentic Mauritian-style rougaille, teokon can be enjoyed as a side dish along with curry, pickles and farata or plain rice.

ROUGAILLE TEOKON

Ingredients:

150g teokon, cut into 1″ cubes

100g sweet corn kernels

1 medium onion, sliced

1 tablespoon ginger-garlic paste

1 sprig fresh thyme leaves

1 large can tomato puree

2-3 fresh tomatoes, chopped

1-2 green chilies, thinly sliced

1 small bunch spring onions

Salt and pepper to taste

Method:

  • Heat 1 tablespoon vegetable oil in a large frying pan and stir fry the teokon cubes until they turn golden.

  • Once done, drain the teokon from the oil and in the same pan, stir fry the sliced onion until translucent.

  • Add ginger-garlic paste and thyme, cook for one minute until fragrant. Add tomato puree and fresh ones.

  • Cover pan and cook over medium heat for about 10 to 12 minutes till it looses the smell of raw tomatoes.

  • Now add the fried teokon cubes along with corn kernels and let simmer for another 8 to 10 minutes.

  • Throw in chopped green chilies last and add a bit of water if the consistency of the rougaille is too thick.

  • Add salt and pepper to taste and give it a last stir before sprinkling with chopped spring onions to serve.

Rougaille Teokon