Soya chunks cooked in chilly and spices. It is a healthy and tasty side-dish. Goes well with rice and Indian breads.
Soya makes a great addition to the protein component of a balanced vegetarian meal plan. It’s my favorite veg recipe during X’mas or Easter lent season. Makes a good replacement for meat. I used Nutrela’s soya chunks and would highly recommend it. It’s the largest selling soya foods brand in India. Soy meat or soya chunks or nuggets is a defatted soy flour product, a by-product of extracting soybean oil.
- Place the soya chunks in a bowl and fill it up with enough hot water so that the soya chunks are completely immersed. Leave it aside for 20 minutes.
- After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks. I prefer to cut soya chunk pieces into smaller ones.
- Marinate it with pepper powder, chilli powder, ginger(crushed), garlic(crushed) and salt for 10 minutes.
- Heat oil in pan/kadai. Add onions, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast. Saute it well until onions turn light brown.
- Add turmeric powder, coriander powder and garam masala. Fry it well.
- Add tomato and saute until it becomes soft.
- Add marinated soya and 1 cup water. Adjust salt. Cover and cook it for 15 minutes.
- Now open the lid and cook until the water evaporates.
- To have a perfect dry, add 2 - 3 tsps oil. Saute it well until it turns dark in color. ** This is probably the key step in this recipe.
- Garnish it with coriander leaves. Serve it with rice or Indian breads. Enjoy 🙂
It is an awesome soya stir fry preparation. It is rich in protein, vitamins and helps reducing cholesterol. In short a perfect ingredient to work and experiment with.
The spices and flavors in this recipe can be adjusted as per your taste buds. You can play with your favorite set of spices, but do stick to preparation method. Soya chunks can taste awful if not treated as desired.
Tip: Cut soya chunks into smaller pieces, if desired.