Preparation Time: 10 min
Cooking Time: 30 min
Serves: 2
Ingredients:
- Soya chunks - 1 cup
- Onion - 1 medium sized - finely chopped
- Tomato - ½ medium sized - finely chopped
To grind:
- Cumin seeds - 2 tsp
- Red chili - 6 (reduce the count to have less spicy curry)
- Garlic - 3 pieces
- Black pepper - 2 tsp
- Tomato - ½ medium sized
Procedure:
1. In a vessel or pan, heat
water and add the dry soya chunks. Allow it to boil in low flame for 15 min or
until the soya gets doubled in size. Filter the soya water
and wash with cold water. Squeeze the soya to remove the excess water and set
aside.
2. Put all the ingredients in “to grind” in a
mixie and grind it into a paste. No need to add water as the tomato itself will
give the paste consistency.
3. Heat a medium sized pan, add oil. Then
saute onion until it starts turning golden brown. 5. To this add chopped
tomato, mixie paste, salt and one cup of water.
4. Finally add soya chunks and keep in low
flame for 5 min or gravy gets thickened to desired consistency.
