This is a dish that I specifically made for my Dish-it-Out after a chit chat with my mom. While I was talking to her about the items I have chosen to blog for the guilt free snacks theme next week the conversation moved on to soya chunks. I asked her if she does anything different with them apart from rice. She immediately mentioned this curry and since it also had tomatoes, it became a perfect entry for the event.
This is a simple curry with just the basic spices. I paired it with avocado chapatis and it was a hit. My day seems to be packed these days with dinner immediately following lunch preparation since I am always racing against the clock to get the pictures done before the sun sets. Added to that, standing outside with a winter coat and gloves trying to click pictures is not fun . But the sense of satisfaction on publishing the post and reading the comments of my buddies makes all the effort worthwhile. Off to the recipe.
1 tsp oil
1/4 tsp fennel seeds
1 medium onion
2 medium tomatoes
1 tsp chilly powder (Adjust to taste)
Salt to taste
1/4 tsp turmeric powder
1 tsp tomato paste (use a small tomato instead)
1 tsp ginger paste
2 garlic cloves mashed or 1 tsp garlic paste
1 cup water
Soak the soya chunks in hot water for 15 minutes. Then squeeze the water and break the soya chunks into small pieces. Refer to soya chunks pulao for pictorial.
Heat oil and add fennel seeds.
When the onions are cooked, add the tomatoes.
Saute until the tomatoes turn mushy.
Add the prepared soya chunks.
Turn off the stove.
I paired the curry with avocado chapatis and we loved it.