Devilled Soya Meat

Devilled Soya Meat

Often had Devilled chicken and Roshi in Male’ cusine... especially @ ‘Lemon Grass’ Srilankan buddies behind the secret... Foodie luv the aroma but never tasted it. I googled for a veg dish and found Devilled soya meat recipe. Now it’s an easy dish for chappati.  @ Lemon Grass I like the aroma with betel leaves. But never tried it in my kitchen.

Ingredients:

Soya Chunks – 50 gm/ 1 bowl -Soaked in water – chop into half

Onion – chopped in cubes

Tomato paste – 1 tbsp

Carrot -  1 chopped in cubes

Ginger & Garlic paste – 1 tbsp each

Tomato/ Chili sauce

Soy sauce

Salt – for taste

Oil – as required

Method:

Soak soya chunks in hot water with salt for few minutes. Drain the water and squeeze the absorbed water. Cut soya chunks into small cubes and keep aside. Heat oil in a pan- add chopped onion and stir fry for a while. Once it turns light move the onion towards the side using laddle. Pour oil (if required) – Add ginger garlic paste and fry on medium flame. When it gets cooked mix the onion kept aside and fry again so that onion gets the aroma. Now add chopped carrot and soya. Spinkle salt - Mix well. Add few spoons of water and cook for few minutes. Carrot must not turn ‘mushy’. Now its time to add tomato paste, soy sauce and chili sauce on low flame. Mix well – heat it – turn off the flame- garnish it. Devilled Soya meat is ready.