Prep Time: 10 mins | Cook time: 25 mins | Serves: 2
Ingredients
| Soya chunks/nuggets | 1 cup |
| Onion(large in size),chopped | 1 |
| Tomato,chopped | 2 |
| Green chillies | 2 |
| Ginger garlic paste | 1 tsp |
| Turmeric | 1/8 tsp |
| Sambar powder | 2 levelled tsp |
| Curry leaves/coriander leaves | as needed |
| Salt | As needed |
To temper
| Oil | 1-2 tblsp |
| Cinnamon/pattai | 1 small piece |
| Cloves/Krambu | 2 |
| Fennel seeds/soambu | 1 tsp |
Method
- Pressure cook the soya chunks with 2 cups of water and a tsp of salt,just for a whistle.
(If you don’t want to pressure cook,just boil it in water for 5 mins
with salt and add it and squeeze the water,do it twice to get rid of the
soya smell) Drain the water and wash it in tap water once. (squeeze it if there is so much of water,I dint squeezed as it was well drained)
- Heat a pan with oil and temper with the items given under ‘To
temper’ table in order.Add curry leaves.Add the chopped onion,slit green
chillies and fry till transparent. Add ginger garlic paste and fry for a
minute in low flame. Add the chopped tomatoes and fry till mushy(add
required salt).Add turmeric and sambar powder.Fry for a minute.
- Add the soya chunks and mix well. Fry for 4 minutes till the masala
blends well with the soya chunks. Serve as accompaniment for rice or
with roti.
Notes
- I have used sambar powder(refer side bar),replace it with a red chilli powder and coriander powder.
- I have used whole spices,you can just omit it and just season with fennel and use garam masala powder,add along sambar powder.
- You can add lemon juice towards end if you like it more tangy.
I had it wrapped in roti,had a hearty meal and the smell is still lingering. I am going to try and keep posted few other soya recipes in recent future…
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