 | Preparation time: 10 min Cooking time: 30 min Serves: 2 |
Ingredients
To grind
Procedure
1. In a vessel or pan, heat water and add the dry soya chunks. Allow it to boil in low flame for 15 min or until the soya gets doubled in size.
2. Filter the soya water and wash with cold water. Squeeze the soya to remove the excess water and set aside.
- Soya chunks - 1 cup
- Onion - 1 medium sized - finely chopped
- Tomato - ½ medium sized - finely chopped
To grind
- Cumin seeds - 2 tsp
- Red chili - 6 (reduce the count to have less spicy curry)
- Garlic - 3 pieces
- Black pepper - 2 tsp
- Tomato - ½ medium sized
Procedure
1. In a vessel or pan, heat water and add the dry soya chunks. Allow it to boil in low flame for 15 min or until the soya gets doubled in size.
2. Filter the soya water and wash with cold water. Squeeze the soya to remove the excess water and set aside.
3. Put all the ingredients in “to grind” in a mixie and grind it into a paste. No need to add water as the tomato itself will give the paste consistency.
4. Heat a medium sized pan, add oil. Then saute onion until it starts turning golden brown.
5. To this add chopped tomato, mixie paste, salt and one cup of water.
6. Finally add soya chunks and keep in low flame for 5 min or gravy gets thickened to desired consistency.
6. Finally add soya chunks and keep in low flame for 5 min or gravy gets thickened to desired consistency.
RSS Feed