|2||tablespoons||ghee (clarified butter)|
|1/2||teaspoon||red pepper flakes||*|
|2||cups||vegetables||mixed and parboiled, finely chopped|
|1||cup||tofu||squeezed & crumbled|
Melt ghee in a wok or skillet.
Add ginger, garlic and onion and stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt and soy sauce.
Stir-fry for 30 seconds.
Add vegetables and mix well.
Remove from heat and place in a bowl.
Add tofu and toss well.
Allow to cool and drain off excess liquid.
Put 1 tb of filling into each momo wrapper and seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
First published: 1996-01-27 last updated: 2014-04-16
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