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4
1-2 tablespoons
12-15
1
1
1/2 teaspoon
Marinade
250 ml
1
tablespoon
1
tablespoon
1/2 tablespoon
1
1/2 tablespoons
1-2 teaspoons
1
teaspoon
2
teaspoons
1/2 teaspoon
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Cakes pressed bean curd, cut into cubes
Oil
Bamboo skewers, soaked in water for 30
minutes
Green pepper, cut into bite size pieces
Medium onion, quartered, layers separated
Cayenne or chili powder
Plain yoghurt
Oil
Lime juice
Crushed garlic
Crushed ginger
Crushed red chilies
Salt
Mixed spices
Turmeric powder
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Method :
-
To make the Marinade, put all ingredients
in a bowl and mix thoroughly.
-
Add the bean curd pieces, toss gently and
leave to marinate at room temperature for at least
2 hours. Toss the bean curd at least two times more while marinating.
-
Using a fork, prick the bean curd cubes
all over.
-
Grease the grilling pan of a broiler,
toaster oven or table top grill with oil and heat until very hot.
-
Skewer the bean curd, pepper and onion
chunks.
-
Grill the skewers close to the heat,
turning them over from time to time for about 6-8 minutes or until
golden.
-
Serve hot. Dust with chili powder and
serve with chili sauce, if desired.
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