Soya chunks Roast

Soya chunks Roast

Met this chunks packet in Male’ mart… my foodie grabbed it to get a variety dish and I was clueless about it, thought it’s an imported item from Asian countries. Later found its popularity in our Indian wedding reception menus and started cooking after googling the nutritional values. For months we tricked our little one the chunks as canned chicken L L

Ingredients:

Soya chunks – soaked, 1 cup

Carrot – 1, medium size/ chopped, cube shaped

Tomato – 1, medium size/ chopped, cube shaped

Onion – 1, medium size, sliced

Shallots – 5, sliced

Green chillies – 2, sliced length wise

Garlic – 5, chopped

Coriander powder – 1 tsp

Garam masala powder – 1 tbsp

Chilli powder – 1 tsp

Turmeric powder – a pinch

Curry leaves – a sprig

Coconut oil – as required

Salt – for taste

Method:

Wash soya chunks and soak in water for 20-30 minutes, squeeze well and chop it in cube shape. Heat oil in a pressure cooker/wok – sprinkle curry leaves - fry garlic till it turns brown. Add chopped shallots and onion – fry it until it turns golden color. Add chopped tomato and green chillies blend well. Now reduce the flame - add coriander powder, garam masala powder, chilli powder, turmeric powder and salt to the fried stuff – gently mix with a spatula. Add the carrots with water and pressure cook for 2-3 whistles. Once cooker gets cooled down transfer it into a greased kadai kept on low flame. Use a ladle to toss it so that extra water gets evaporated. Serve hot with chapatti or roti.

Note:

Use adequate amount of water to get a dry soya chunks roast.