Soya Chunks are rich in fiber and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat.
Preparation time : 10min
Cooking time : 15min
Makes 3 to 4 servings
- 12 to 15 Soya chunks
- 1/2 tsp tamarind paste
- 1/4 tsp turmeric powder
- 2 tsp coriander seeds
- 1 tsp jeera/cumin seeds
- 4-5 red chilies
- 1/2 tsp saunf/fennel seeds
- 3 onions, chopped
- 1 1/2 tomatoes, chopped
- 1/4 cup grated coconut
- 1 tsp mustard seeds
- 4 or 5 curry leaves
- 3 tbsp oil
- salt to taste
- Boil water in a pan with little salt. Add soya chunks and switch off the flame and keep it in the water for 5 minutes.
- Drain the water and wash the soya chunks with normal water and squeeze out the water completely.
- You may cut it into half if you like and keep it aside.
- Heat 1/2 tsp oil in a pan and add coriander seeds, jeera seeds, fennel seeds, red chilies and saute well. Make sure you turn off the heat before the chilies are burnt. Remove from pan.
- In the same pan, saute the 1 and 1/2 chopped onions until it slightly turns brown.
- Add tomatoes and cook until it gets mushy.
- Add grated coconut and turn off the flame immediately. Allow it to cool.
- Grind both together into a smooth paste and keep it aside.
- Heat Oil in a pan and add mustard seeds. When it starts to crackle add the remaining onions, curry leaves and saute it.
- Add soya chunks.
- Add the grounded paste and saute it for a couple of minutes.
- Add tamarind paste, 1 and 1/2 cup of water and Salt to taste.
- Cook in a slow flame until it thickens.
- Garnish with coriander leaves.
- It can be served with Roti, Dosa and Rice.
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