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This Soy Beans curry is prepared by cooking soy beans in coconut milk and other spices. This curry can be served with roti, chapati, phulka or steamed rice.
Ingredients:
Soy Beans – 1 cup (soak in water overnight)
Coconut Milk Thick Extract – 2 cups
Onions – 3
Tomatoes – 2
Ginger, grated – 1 tbsp
Garlic Cloves – 4
Turmeric Powder – 1/4 tsp
Sugar – 1 tsp
Red Chilli Powder – 3/4 tsp
Garam Masala Powder – 1 tsp
Nigella Seeds/Kalonji – 1 tsp
Salt to taste
Oil – 1 tbsp
Method:
- Rub the soaked soybeans between your palms and remove the skin of the beans. Discard the skin.
- Pressure cook soybeans until cooked.
- Blend onions, ginger and garlic cloves into smooth paste without adding water.
- Heat oil in a pan, add nigella seeds.
- When nigella seeds start sizzling, add blended onion paste and saute until brown.
- Now add chopped tomatoes. Saute until tomatoes are cooked.
- Add soybeans and mix well.
- Add turmeric powder, sugar, red chilli powder, garam masala powder and salt. Mix well.
- Pour in the coconut milk extract. Let it cook until the gravy thickens little bit.
- Serve hot with phulkas/rotis.
