Feb 182012
 

I’m a healthy food junkie and an advocate for nutritious foods. I love soy products for their protein rich content. My kids love the chewy taste of these soy chunks and nickname it as “chewy” curry. Being a vegetarian I strive to get as much protein in our diet as possible. For more information about Soya chunks and its health benefits click here. This dish has a slightly sweet and rich taste from the coconut milk and since it has most of the ingredients we traditionally have it in a gravy it adapts easily as a side dish for roti or rice. I love the versatile nature of this dish and always have a stock of these soy chunks in my pantry and it saves me on days I’m short of vegetables or options. Sending this entry to Sangees “Show me your HITS” event hosted by Prabha.

Ingredients:

Soya nuggets (Nutrela) —2 cups (dry)

Coconut milk –1 cup

Green Chilies –5 to 6

Green Peas –1 cup

Tomatoes –3 medium size

Onion –1 medium

Coriander powder -2Tbsp

Cumin powder –1 Tabs

ginger garlic paste –2 Tbsp

Lime juice from 1 lime

Cashews —7 to 8

Poppy seeds –1/2 tsp

Garam Masala -1 tsp

Salt to taste

mustard seeds -1tsp

asafetida –a pinch

Curry leaves –few

Procedure:

1. Soak the nuggets in hot water for 10-15mins. Squeeze the excess water from the Soya chunks and keep aside.

2. Blanch the tomatoes along with green chilies and remove skin from the tomatoes. Let it cool and puree the tomatoes with green chilies in a blender and keep aside.

3. Make a powder of cashew and poppy seeds together and make a fine paste.

4. Heat oil, add mustard seeds, asafetida, curry leaves. Add ginger-garlic paste and finely chopped onions. Sautee till the onions are golden brown.

5. Add peas, coriander powder, cumin powder and fry. Sprinkle some water and keep frying. Make sure that the masala powders shouldn’t get burned.

6. Add the Soya chunks and fry till they are crispy red.

7. Add cashew-poppy paste , tomato puree, and coconut milk. Let it simmer till the gravy thickens.

8. Before switching off the flame, sprinkle some garam masala and lime juice.

9. Garnish with coriander leaves. Serve hot with puris, rotis, parathas or rice.

Optional:

  • Peanuts can added along with cashews.
  • Boiled potatoes can be added with peas as a variation.

 

 

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  5 Responses to “Quick Soya Rangaosh”

  1. Curry looks..very creamy!!Yeah adding Coconut milk ,will enhance the flavor :)Perfect fulfilling platter.Thanks a lot for link to my event 🙂 🙂

    Prabha’s Cooking
    Ongoing Event : HITS ~ Soy Recipes

  2. healthy and delicious looking recipe 🙂 Happy to follow you..
    Do visit http://youtoocancookindianfood.blogspot.in/ if you have time to spare

  3. Looking forward to try it…. But just a reminder that as a health food junkie it would be good to know that 1 cup of coconut milk has 250% of Saturated Fat based on daily value. Just because it is vegetarian sometimes does not make it health food junkie.

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