Vegetable Momos
appetizers, indian, vegetarian
2 tablespoon ghee
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1/2 cup diced onion
1 teaspoon garam masala
1/2 teaspoon chili
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon soy sauce
2 cup mixed vegetables, parboiled - finel; y chopped
1 cup tofu, squeezed & crumbled
1 momo wrappers see recipe
1 momo sauce - see recipe
Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.
Adapted from Betty Jung, "The Kopan Cookbook"
Yield: 18 servings