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Soya Vegetable Medley

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Tarla Dalal

16 August, 2014

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Table of Content

About Soya Vegetable Medley

Ingredients

Methods

Nutrient values

Mixed vegetables and soya in a coconut based gravy a very thoughtful combination indeed! The dish can be cooked in very little time as all the veggies added are pre-cooked. Make sure the tomatoes are cooked well; otherwise the coconut milk will curdle.

Ingredients

Main Recipe

1 1/2 tbsp soy oil

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

6 to 7 curry leaves (kadi patta)

1 tsp finely chopped green chillies

1 tsp ginger-garlic (adrak-lehsun) paste

1/2 cup finely chopped onion

1/4 cup chopped tomato

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

1 tbsp coriander-cumin seeds (dhania-jeera) powder

1 tsp garam masala

1/2 cup sliced and blanched baby corn

1/2 cup boiled green peas

1 cup soaked and roughly chopped soaked and chopped soy chunks

1 cup coconut milk (nariyal ka doodh)

salt to taste

2 tbsp chopped coriander (dhania) for garnishing

Method

Main procedure

Heat the soya oil in a kadhai and add the mustard seeds and cumin seeds.
When they crackle, add the asafoetida and curry leaves and sauté for 1 minute.
Add the green chillies, ginger-garlic paste and onions and sauté till the onions turn light brown in colour.
Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala and simmer for 5 to 7 minutes, while stirring continuously.
Add the baby corn, peas and soya chunks, mix well and cook for 5 minutes.
Add the coconut milk, mix well and simmer for another 2 minutes.
Serve hot garnished with coriander.