Aug 6, 2016

Soya bean curry..

A simple gravy to bring a change in your regular lunch/dinner menu. Soya is so good for health. It is very rich in protiens, calcium and iron and this curry brings in another way to introduce it to your family's diet without sweating too much. It goes well with chapathis, rotis and phulkas

Lucky me, my kids love this gravy and enjoy it every time. They like to take it school along with poori. Easy to make in the morning so love having the soy beans hany at home always :)

Serves... 4 ppl
Serve option... Hot

This is what u'll need...

Soy bean - 1 cup
Garlic cloves - 3-4
Ginger paste - 1 tspn
Onion- 1 big
Tomato - 1 big
Green chilly - 1-2
Turmeric powder - 1/2 tspn
Red chilli powder - 1/2 tspn
Cumin powder - 1/2 tspn
Garam masala - 1/4 tspn
Mustard seeds - 1/2 tspn
Fennel seeds - 1/2 tspn
Oil - 2 tbspn
Salt to taste

Here is the stir.... 
  • Wash and soak a cup of soy bean overnight
  • Pressure cook the soaked soya with a little salt. Let it for 4-5 whistles and then simmer for a couple of minutes
  • Turn off the flame and let it cool down a little
  • Add a couple of tablespoons of oil to a kadai
  • Sprinkle mustard seeds and fennel seeds in oil and let it start spluttering
  • Chop garlic finely and add it to the pan. Follow this with ginger paste 

  • Finely chop the onions and toss it into the pan. Add a little salt and saute the onion till pink and soft

  • Sprinkle turmeric powder and stir it around for a minute or two
  • Meanwhile roughly chop tomatoes and add it to a blender jar. Add a green cjilly to the same. Grind this to a fine puree
  • Add this tomato-chilly puree to the pan
  • Time to add a few spice. Sprinkle some red chilli powder, cumin powder and garam masala

  • Give it a full stir and let it simmer for a few minutes till oil start separating from the gravy
  • Transfer this masala mixture into the cooked soy bean container. Add half a cup of water and pressure coook for a couple of whistles

  • Turn off and let it cool for a few minutes
  • Transfer it to a bowl and serve with chapathis or rotis

                                              • Keep an eye on salt as we are adding it two times
                                              • Simmer the gravy and cook on low flame to get the flavours seep in
                                              • Cooking in pressure cooker after adding the masala mixture is optional. It speeds up the process. If you want you can just cook it in the same pan that you cooked the masala in

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