2 tbs (30ml) olive oil
¼ cup finely chopped onions
1 sprig curry leaves
1 black cardamom
2 star anise
1-5cm piece cinnamon stick
½ tbs (7.5ml) finely diced garlic
½ tbs (7.5ml) coriander powder
1 tsp (5ml) cumin powder
2 tbs (30ml) mixed masala or paprika powder or mild chilli powder
½ tsp (2.5ml) roughly crushed black peppercorns
1 tbs (15ml) fresh oregano leaves
2 cans chopped Italian tomatoes
1 tsp (5ml) salt
¼ tsp asafoetida
200g firm tofu cubed
4-5 green chillies cut diagonally
fresh pineapple cut into 12-16 small pieces
12-16 black pitted olives
½ (125ml) cup fresh basil roughly torn into pieces
Method
Heat oil in a pot. Add the onion, curry leaves, cardamom and star anise. Cook until the onion is soft and translucent for about 2 to 3 minutes.
Add the garlic and fry for a few seconds. Add the coriander powder, cumin powder, mixed masala, peppercorns and oregano leaves and stir.
Now add the tomatoes and salt. Cook for 20 minutes until the tomatoes are cooked thoroughly. While this is cooking, in a separate pan, heat 30ml cooking oil. Add the asafoetida and the tofu cubes. Fry for a few seconds on two sides. Remove and drain on a kitchen towel. Add the chillies and fry for a few seconds. Remove and drain on a kitchen towel.
Add the pineapple pieces and fry for a few seconds. Remove and drain on a kitchen towel. As soon as the tomatoes have cooked, add the tofu, chillies, pineapple and olives. Simmer on a low heat for 5 minutes.
Add the fresh basil leaves before serving. Serve as a side dish or as a main dish with rice or roti. You may omit onion and replace garlic with ginger.