Using simple veggies and soya chunks mom and I prepared a hearty vegan curry for lunch. This curry pairs well with roti, rice, dosas and even idly.
Calabash and Soya Chunks Curry Recipe Video 😉
Ingredients:
300 Grams Bottle Gourd
150 Grams Potato
150 Grams Soya Chunks
2 Slit Green Chilies
1 Large onion
1 Large Tomato
3 Sprigs Curry Leaves
1/4 Cup Fresh Grated Coconut
1/4 Cup Coriander
5 Sprigs Mint
1/2 Lime Juiced
1 Tbsp Curry Powder ( Aachi Egg Curry)
1 + 1/2 Tbsp Chilly Powder
1/2 tsp Coriander Powder
1/4 + 1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
5 Peppercorns
3 Cloves
3 Pods Cardamom
1 Inch Cinnamon
1/2 Tsp Fennel Seeds
3 Tbsp Groundnut Oil
Salt as per taste
Garnish: Mint and Coriander
Prep:
Heat a wok on medium flame add the soya chunks and dry roast until the edges turn light and golden in color.
Add 3 cups warm water bring to rapid boil. Add chilly powder, turmeric powder, salt and pepper powder.
Once the soya has absorbed most of the water and turns spongy turn the flame to medium and boil until the water turns frothy.
Remove from flame and rinse twice in running water. Squeeze excess water and reserve soya chunks in a bowl. This way of cleaning soya chunks eliminates soapy taste and flavor in the chunks.
Wash, wipe and peel the bottle gourd/ calabash. If any hard seeds remove and chop into large chunks, place in a pot of water.
Wash and scrub the potato and chop the potato into large chunks with skin and reserve.
Chop the onion into half and slice, roughly chop tomato and reserve, slit the green chilly and reserve.
Wash and finely chop coriander and mint leaves.
Grind the fresh coconut, mint and coriander with 1/4 cup water until smooth paste.
Method:
Add 3 Tbsp ground nut oil to a pot place on medium flame. Once the oil smokes add the whole spices and allow to crackle a bit.
Add onion, tomato, slit green chilies and curry leaves fry all the ingredients until the onion turns transparent.
Add ginger and garlic paste along with chilly powder, turmeric powder, coriander powder and curry powder, fry all the ingredients until the oil separates.
Add chopped veggies 3 cups water and salt as per taste cover and cook until veggies are well done.
Add soya chunks and bring to rapid boil cook for 10 minutes or until the soya chunks absorbs all the masala and oil surfaces.
Add ground coconut and stir well place on medium flame and bring to boil, allow the raw flavor from coconut to reduce.
Add lime juice stir well, remove from flame, garnish with mint and coriander leaves and serve hot with rice or chapati...enjoy 😉
Soya Chunks Based Recipe on Vidyascooking Channel
Soya Chilly Recipe
Soya Momos Recipe
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