4 cakes pressed bean curd,cut into cubes
1-2 tablespoons Oil
12-15 Bamboo skewers, soaked in water for 30 minutes
1 green pepper,cut into bite size pieces
1 Medium onion, quartered, layers separated
1/2 teaspoon Cayenne or chili powder

Marinade
250 ml Plain yoghurt
1 tablespoon Oil
1 tablespoon Lime juice
1/2 tablespoon Crushed garlic
1 1/2 tablespoons Crushed ginger
1-2 teaspoons Crushed red chilies
1 teaspoon Salt
2 teaspoons Mixed spices
1/2 teaspoon Turmeric powder

To make the Marinade, put all ingredients in a bowl and mix thoroughly.Add the bean curd pieces, toss gently and leave to marinate at room temperature for at least 2 hours. Toss the bean curd at least two times more while marinating.Using a fork, prick the bean curd cubes all over.Grease the grilling pan of a broiler, toaster oven or table top grill with oil and heat until very hot.Skewer the bean curd, pepper and onion chunks.Grill the skewers close to the heat, turning them over from time to time for about 6-8 minutes or until golden.Serve hot. Dust with chili powder and serve with chili sauce, if desired.