Having non veg is an easy way to make lunch and dinner special. But soya chunks are a vegetarian’s substitute for meat. Here is how to make soya chunks curry that will challenge meat dishes.
Ingredients
- Soya chunks: 1 ¼ cup
- Onion: 2 nos (sliced)
- Curry leaves: 1 sprig
- Mustard seeds: As per requirement
- Cumin seeds: ½ teaspoon
- Green chilli: 1 nos
- Ginger garlic paste: 1 teaspoon
- Chilli powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Coriander powder: ½ teaspoon
- Coriander leaves: 2 tablespoon
- Oil: 1 ½ tablespoons
- Salt: As per taste
- Water: As per requirement
For gravy
- Tomato: 2 nos
- Grated coconut: 3 tablespoons
Preparation
Boil three cups of water and turn off the heat. Throw the soya chunks in the boiled water and let them soften. Drain and squeeze all the water. Wash the soya chunks in cold water and squeeze the water out. If large soya chunks are used, chop each of them into two.
Grind the tomato and coconut together and keep it aside. Heat up oil in a deep pan and crackle mustard and cumin seeds. Add curry leaves, onions and green chilly. Once the onions turn translucent, add the ginger-garlic paste and saute. Add the ground tomato and coconut and saute. Add chilli powder, garam masala, coriander powder and salt. Saute for 3 minutes. Add the cooked soya chunks and saute for a few minutes. Pour in a bit of water and bring it to a boil. Cook until the soya chunks are ready and the curry has the desired consistency. Garnish with coriander leaves and take it off the heat. Serve hot.
