Soya Chunk Curry

Soya badi, rehydrated and simmered in the same onion-tomato gravy a meat curry would use. It carries more protein per rupee than anything else on this menu.

Ingredients

• 1 1/2 cups Soya chunks, dry
• 2 cups cooked Steamed rice
• 2 medium Tomato, pureed
• 1 large Onion, finely chopped
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp Coriander leaves, chopped
• 2 tbsp Vegetable oil
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric
• 1/2 tsp Garam masala
• to taste Salt

Steps

1. Serves 3. Boil the soya chunks in salted water for 5 minutes, drain, and rinse under cold water.
2. Squeeze each handful dry. Skip this and the chunks stay waterlogged and taste of nothing — squeezing is what lets them take up the gravy.
3. Fry the onion in the oil until deep golden, then add the garlic and ginger for a minute.
4. Stir in the cumin, coriander powder and turmeric, then the tomato puree, and cook until the oil separates, about 8 minutes.
5. Add the squeezed chunks with a cup of water and simmer 10-12 minutes, until they plump and the gravy clings.
6. Finish with garam masala, salt and coriander leaves, and serve with rice.

Nutrition

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• Chickpea Curry
• Kwati
• Aloo Tama
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