Soya Kala Masala
1 cup soya chunks
2 medium onions
7-8 garlic cloves
3-4 dry red chilly peppers
1/4 cup cilanto hand shredded
2 tbsp grated dry coconut
1/2 tsp turmeric
2 tsp garam masala
1/2 tsp cumin seeds
2 tbsp oil
Salt to taste
1 pinch of love
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Soak the soya chunks in warm water. You can add a pinch of salt to the water, gives a good flavor to the chunks
Pound the garlic in a pestle
Flash roast the grated coconut, add the chili peppers in the end and take it off the heat. 1 min is plenty
Roast the onions directly on the flame for 5 mins, let it cool.
Grind the roasted coconut n chilies in the grinder, add the roasted onions and cilantro to the same mix and grind to a coarse paste.
Chop the soaked soya chunks to smaller size if you like
Heat oil in a pan
Add the cumin seeds and bloom them
Add garlic, turmeric, garam masala and stir
Add the onion coconut paste and fry well until it looks glazed
Add the soya chunks and stir fry until the masala coats each piece, stir and fry on low heat for a couple mins.
Add salt, stir and cover, cook on low heat for 5 mins.
If you like to have a runny curry, add 2 cups of water and bring it to a boil.
Garnish with fresh chopped cilantro, a pinch of love and serve steaming hot.
Serves 3-4 people
This is a good cheat meat curry ! Wonderful for Vegans
Tag: roasted
BAINGAN BHARTA
BAINGAN BHARTA
A simple, super yummy and popular side dish, that goes with anything, even as a dip, with corn chips 😊
1 medium Asian eggplant
1 onion fine chopped
1 medium tomato fine chopped
1/2 tsp turmeric
3/4 tsp red chili powder
1/2 tsp coriander seeds powder
1 tsp mustard seeds
1 tbsp oil
1/2 tsp salt
2tbsp Fresh chopped cilantro
————–
Smear the eggplant with an oil swipe
Roast it well directly on the flame, uniformly by turning over to cover all around
Keep it covered under a bowl for 5 mins ( the steam makes the charred peels come off easily)
Take a small bowl of water to dip your fingers in, to prevent the peels from sticking to your hands.
Shred the roasted, peeled eggplant
Heat oil in a pan, bloom the mustard seeds,
Add turmeric, chilly powder, coriander powder
Followed by the chopped onion, tomato and half of fresh cilantro.
Flash fry, stir for a minute
Add the shredded eggplant, stir
Add salt
Cover it for 2 mins.
Serve garnished with fresh chopped cilantro and a pinch of love !
PS:
You can make this with japanese eggplants too
Variation:
You can also just shred the roasted eggplant,
add fine diced purple onion, 1/2 tsp salt or as per taste
Put 1/2 tsp chili powder, don’t mix it yet
make the seasoning separately and add on top of the chili.
Mix well, add fresh cilantro
Add 2 tbsp of plain/ greek yogurt