Cook cubed cucumber, 1/4 cup of water, turmeric, red chili powder and salt
Gather all the ingredients for the coconut mixture and blend to a smooth paste.
Blend the tofu, soy milk, juice from 1 or 2 lemons or limes, and salt.
Add coconut mixture and tofu curd to a pot and cook for a few mins stirring occasionally. Add more water if the curry is too thick for you.
In another pan heat coconut oil and add mustard seeds, fenugreek seeds, dried red chilis, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
Now add a pinch of fenugreek seed powder and give it a good stir for a couple of seconds and add crushed garlic and ginger. Stir fry for a minute and take in that beautiful aroma!
Now throw in the sliced shallots and a couple of pinches of salt.
Saute the mixture until the onions are translucent.
Add the onion mixture to the curry and stir it in. That's it!
Enjoy with rice!
