Heat oil in a pan over medium heat, add cumin seeds, Hing and sauté for a few seconds until fragrant.

Add onions, green chilies, curry leaves, grated ginger, red bell pepper and salt to taste. Sauté for 3 to 5 minutes on medium high heat, stirring until onions are translucent.

Add chopped tomatoes, turmeric powder, Madras curry powder, stir well, cover and cook over medium heat until the tomatoes are soft and cooked.

Add crumbled tofu and salt to taste, mix all ingredients well. Cover and cook over medium heat for 3 to 5 minutes.

Add cilantro, cover and cook for another minute and remove from heat.

Serve with rice, flatbread, roti or wrap.

Can be stored in the refrigerator for 2 to 3 days in an airtight container.