I am sharing some recipes from parts of the world that most Indians don’t normally come across. Though the dishes, like the one described here, are not well-known the ingredients are locally available. I am a self-proclaimed lazy cook so I have figured out the easiest way to make these dishes while retaining their original taste and texture.
Mix besan, salt, haldi, and 1.5 cups of water. Whisk well and keep it aside.
Boil one cup of water. When it comes to a rolling boil, add the besan liquid and keep on medium flame and stir constantly without taking a break. Stir for 10-11 minutes till it is quite pasty and silky. Switch off.
Grease a square or rectangular dish with oil and pour this into the dish. Keep aside at room temperature for about 5 hours and it will set firm. Cut into squares. There will be some water that will have oozed out and that's ok.
Blend all ingredients except for the sesame seeds. Add this on top of the tofu before serving and sprinkle with toasted sesame seeds. This dish can be served with rice or eaten as is.
Room temperature
