Ingredients:

• 1 cup – Soya chunks
• 1 tsp – Ginger Garlic paste
• 1 Onion finely chopped
• Boiled Peas a handful
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – Chilli powder
• 2 tsp – Oil
• To temper :
• 1/4 inch piece – Cinnamon
• 2 – Cloves
• To roast and grind:
• 1 – Tomato
• 3 tbsp – Coconut
• 1 tsp – Fennel seeds

Method:

1. Soak soya bean overnight.
2. Drain water next day and pressure cook with salt, turmeric powder and required water for 2-3 whistles or until the soya bean is soft.
3. First grind the ingredients under ‘to grind’ to a coarse paste and keep aside.
4. Heat oil in a pan, add mustard seeds and jeera allow it to crackle. Then add curry leaves.
5. Now add onions and fry till slightly browned.
6. Then add the ground paste, fry till raw smell leaves and it becomes browned and nicely roasted.
7. At this stage add the cooked soya bean and mix well.
8. Simmer for 2-3 mins until the curry blends well with the soya bean.
9. Serve hot.
10. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee