Coconut Soya ( Soya chunk with Coconut Curry)
By Joydeep Pal
Soya products are globally reputed among the meat free community. While Soya chunks are used in making Indian curry, I experimented this time with grated coconut and a successful causatum made me write the recipe to share.
Ingredients
- 250gm Soya Chunks (Washed and soaked)
- 200gm Coconut: Freshly Grated /Desiccated
- 1 pc Tomato (big)
- 2 or 3 Green Chillies (dependent on required hotness)
- 1 tablespoons of Ginger Paste (optional)
- 3-4 tablespoons of Oil : Sunflower oil
- Spices:
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1/2 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Water
- Salt to Taste
Details
servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Wash and soak the soya chunks. Heat frying pan and put the coconut and stir them to light brown.
Step 2
Add the cummin, bay leaves, cardamom, clove and cinnamon to fry little bit.
Step 3
Then, add ginger paste, green chillies and tomato to saute along with cummin and garam masala powder.
Step 4
Now, add the soya chunks and the light fried coconut with turmeric powder and salt and mix well with water. Put a lid over the frying pan to cook for 10-12 mins in medium flame.
Step 5
Ready to serve hot with rice or bread.
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