One of my friends recently told me to upload more Soya recipes. In fact, I myself was thinking to go innovative with soya chunks as soya beans and soya nuggets are extremely good for health. Usually, while cooking mixed vegetables, I never forget to add a handful of soya nuggets, but sometimes your palate desires for a change. As I went about scouring the cyber world in search of some good ingenious soya recipes, I came across this exotic post made by Sanjeev Kapoor. It's the same old Baingan Bharta with a twist.
If you have liked my SoyaChunks Mixed Veg Curry and Soya Malwani, you will definitely love this one too.
Ingredients: Cooking time: 40-1 hour minutes
ü 2 medium size eggplants
ü 1 cup of soya nuggets
ü 1 onion (chopped)
ü 2 tomatoes (chopped)
ü 1 tsp cumin powder
ü 1 tsp turmeric powder
ü 1 tsp dry red chilli powder
ü 4-5 green chillies (ground into paste or chopped)
ü 1 tsp cumin seeds
ü White oil for cooking
1) Bring 1/2 cup milk and 2 cups of water to a boil. Turn off the flame. Throw the soya nuggets in and keep covered for half an hour before squeezing the milk out.
2) Roast the eggplants on a hot skillet. Remove the peel and smash the eggplants.
3) Heat oil in a wok. Add cumin seeds into the piping hot oil and wait for them to crackle.
4) Add onion and fry till translucent. Toss in the chopped tomatoes and green chillies. Fry till tomatoes soften.
5) Add eggplants and shallow fry stirring sporadically. Add turmeric powder, red chilli powder and salt. Slide in the soya nuggets. Cook covered on medium heat allowing the eggplants to brown a bit. (Don't add water. When the bottom of the eggplants get burnt clinging to the pan, using a metal spatula scrape out the charred portion and mix into the curry.)
6) Serve hot with chapati.
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