- In a mixing bowl, take 100g tofu (cut into cubes) and some 1 cup each of veggies (suggestion: bell peppers, mushrooms and onions, cut into squares)
- Marinate using 2 tbsp Besan (gram flour), 2 tbsp hung curd, 1-2 tsp mustard oil and season with some a dash of salt, some pepper, some Kasturi Methi (dried fenugreek leaves) and hand-crushed ajwain (Bishop's Weed).
- Grill this in an OTG or Electric Barbecue.
- Serve with mint chutney. Enjoy.