Soya Mutter in Coconut Gravy
by Tarla Dalal
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There is a marathi word called 'zhanzanit' that describes this dish perfectly… the method of cooking and the thoughtful combination of spices give this particular recipe a fantastic texture and taste. I warn you it is tough to stop eating this subzi once you start. Serve with phulkas or soya puris and you will realize this is what they mean by bliss!
Main procedure- Heat ½ tablespoon of soya oil in a kadhai, add the coconut and onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.
- Remove and keep aside to cool.
- When cool, add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Heat the remaining 2½ tablespoon of soya oil in the same kadhai, add the onions and sauté till they turn translucent.
- Add the green peas, soya chunks, tomatoes, chilli powder, coriander powder, salt and 1 cup of water, mix well and simmer till the peas are cooked.
- Add the prepared coconut-onion paste, mix well and simmer for another 5 to 7 minutes.
- Serve hot garnished with coriander.
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