Soya Beans Curry

bhavnaskitchen's picture

Aug. 28, 2012

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
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 547Calories from Fat 238

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 1049 mg43.71%

Total Carbohydrates 45 g15%

Dietary Fiber 13 g52%

Sugars 10 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet