I wanted to prepare something different for my husband for dinner tonight. Searching online, I came up with a recipe for soy curry. With a few changes, I have made my very own proteinaceous health dish. Here’s how it goes.
(The snap is HOT from the stove I think you can literally See the heat vapours!!!)
Soy chunks – 1 cup
Onion – 2
Tomato – 1
Capsicum – 1
Green Chilly – 3
Clove – 5
Cinnamon – 2
Fennel seeds – From 1 pod
Mustard seeds – Very little
Ginger garlic paste – A pinch
Coriander powder – 1 tsp
Chicken masala – 1 tsp
Vegetarian Tastemaker – 1 sachet
- Take a cup of soy chunks and put them in hot water till they get all puffed up.
- After they cool down, rinse and drain them well. Mince them in a blender at “pulse” (one spin will do). Do not make it a paste.
- Heat the pan with the required amount of oil. Fry the mustard seeds, fennel seeds, cinnamon and clove. After a few moments, add the sliced onions, diced tomatoes, chopped capsicum and green chillies. Add ginger-garlic paste.
- Once the onion starts turning pinkish-brown, off the stove and let the mixture cool.
- Once it has cooled, make it a paste using a blender. Add it to the pan and fry for a minute before adding the soy chunks.
- Add salt to taste and pour water according to the consistency you require.
- Cook with the pan closed under medium flame until you reach the right gravy consistency.
- Garnish with curry or coriander leaves and maybe with a few long thin slices of green/red chilly.
This dish can be had with rotis as well as with rice too. Eating food when hot tastes much better than once it cools down.