| • | Heat oil in a pan and add the cloves, cinnamon, and ani seeds.
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| • | Add ground ginger, garlic, onion.
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| • | Fry until onion becomes golden brown.
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| • | Now add chopped tomatoes, chilli powder and slit green chillies.
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| • | Saute them for about 10 minutes over low heat, until the ingredients become thick.
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| • | Add salt to taste.
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| • | Now add the shredded tofu and coconut, stir it.
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| • | Cook it for 5 minutes on low flame.
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| • | Garnish with coriander leaves. |
