Skip to main content

Mixed Vegetable and Soya Chunks Curry


Whenever small amount of leftover veggies in fridge i make this curry along with some soya chunks or dried beans variety.Its a healthy blend of veggies with loads of flavor and taste.This curry can be made with or without coconut paste,but today's version is a coconut free.This curry tastes great with pulkhas,roti and rice too,here goes the recipe...................


Ingredients

IngredientQuantity
Soya Chunks1/2cup
Chick peas/kondakadalai beans(cooked)3/4cup
Cauliflower florets1cup
Green beans10
Potato 2nos.(medium size)
Onion 2(small size)
Tomato(chopped)1(medium size)
Ginger&garlic paste11/2tsp
Chilly powder11/4tsp
Coriander powder11/2tsp
Turmeric powder1/4tsp
Garam masala powder1/4tsp
Curry leaves(chopped)2 sprigs
Coriander leaves(chopped)1tbs
Fennel seeds/sombhu1/4tsp
Saltto taste
Oil2tbs


Method

  • Cook the chickpeas in the pressure cooker for a whistle or two with a pinch of salt.Put the cauliflower florets in the hot water with salt and turmeric powder and cut the french beans into one inch pieces.Boil or bake the potatoes and cut it into cubes.

  • Put the soya chunks in hot water with a pinch of salt,cook it till it becomes double in size.Rinse it in cold water for couple of times to get rid of the odour and squeeze the excess water.Set it aside.

  • Heat oil in a pan,saute the onion till transparent with a pinch of salt and add the ginger and garlic paste then follows the tomato,cook it until mushy.

  • Add the chopped green beans and saute it for a minute.Now add the chilly powder,coriander powder,turmeric powder and salt to it.Add the  cooked soya chunks,sprinkle some water and cook it covered till the beans is tender.

  • Now add the cauliflower florets,cooked chickpeas and potatoes to it and mix it well.

  • Keep it in the medium flame for 4- 5 minutes or till the masala gets blended well.Finally add the garam masala powder and garnish it with coriander leaves.


    • Serve it with roti or rice.

    Enjoy...........................................

    • If you want to make it with coconut paste,add 2tbs of finely ground paste along with the spice powders.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more