Don’t have veggies at home then this is is just for you…I think this soya chunks fry goes well as a sidedish for both rice and chapathi. This can be called as a dry curry too but since she said its fry I have titled the same. I loved to have it like a wrap with soft phulkas…..thats my on the go breakfast!
Soya Chunks Fry Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: Indian
Soya Chunks – 1/3 cup
Big Onion – 1 medium finely chopped
Tomato – 1 medium roughly chopped
Ginger Garlic paste – 1 tsp
Red Chilli Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Water – as needed
Salt – to taste
Coconut – 3 tbsp
Garlic – 3 cloves
Fennel seeds – 1/2 tsp
Whole Pepper – 1/2 tsp
Green Chilli – 1(optional)
Oil – 2 tsp + 1 tbsp
Fennel Seeds powder – 1/2 tsp
Curry Leaves – a sprig
- Boil water in a pan till it bubbles up rigorously.Switch off and add the soya chunks and let it aside for few mins for it to grow in size.
- Then rinse soya chunks in cold water atleast twice to get rid of the raw smell.Drain water and Set aside.Grind the ingredients listed under ‘to grind’ to a coarse mixture without adding water,Keep aside.
- In a pan heat oil – add items listed under ‘to temper’ then add ginger garlic paste, onion, tomato and saute till tomatoes turn mushy and raw smell leaves.Then add the coconut mixture along with red chilli powder and garam masala powder and required salt.
- Saute for 2mins then add soya chunks and sprinkle little water for the gravy to blend well with the soya.Keep frying till it becomes dry and is reddish golden in color.Add oil if it sticks to the bottom of the pan.
Serve hot or warm.
- I used my steel pan and it started sticking to the bottom of the pan so I had to add more oil(1 tbsp) but if you are using nonstick pan then you can reduce the oil.
- If you are using the bigger variety soya chunks then cut them into half and proceed with the steps mentioned above.
- While water boils you can add a tsp of milk and switch off then add soya chunks, adding milk gets rid of the raw smell easily.