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Soya Beans Curry

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Ingredients
  Soy bean 2 Cup (32 tbs), frozen
  Oil 2 Tablespoon
  Clarified butter/Ghee 1 Tablespoon
  Mustard seeds 1⁄2 Tablespoon
  Carom seeds 1⁄4 Tablespoon
  Turmeric powder 1⁄4 Teaspoon
  Tomatoes 2 Medium, cut into big chunks
  Potatoes 2 Medium, cut into big chunks
  Soy bean/Edamame bean 1 Cup (16 tbs) (fresh or frozen, also called Lilva in Gujarati)
  Ginger garlic paste 1 Teaspoon
  Green chili paste 1⁄2 Teaspoon (as per taste)
  Water 2 Cup (32 tbs)
  Red chili powder 1 Teaspoon (as per taste)
  Garam masala 1 Teaspoon (as per taste)
  Salt 3 Teaspoon (as per taste)
  Eggplant 1 Large, cut into big chunks
  Fresh coconut 1⁄4 Cup (4 tbs), shredded
Directions

MAKING
1. In a pressure cooker heat oil on medium heat and add mustard seeds, carom seeds and turmeric powder and let the mustard seeds splutter.
2. Then add tomatoes, garlic paste , ginger paste, green chili paste, water as needed, red chili powder, garam masala, salt to taste, shredded coconut, purple eggplant diced, tomato diced, potato diced and wild beans.
3. Cook in the cooker for about 4 whistles
4. Let it cool down, check for steam and lift the lid.
5. Stir the cooked curry and add into a serving dish.

SERVING
6. Sprinkle coriander leaves and green garlic and serve with rotis, phulkas and other Indian flat breads.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Curry
Ingredient: 
Soy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Soy Bean Undhiyu

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