Soya Vegetable Medley

by Tarla Dalal

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Added to 16 cookbooks This recipe has been viewed 18591 times

Mixed vegetables and soya in a coconut based gravy a very thoughtful combination indeed! The dish can be cooked in very little time as all the veggies added are pre-cooked. Make sure the tomatoes are cooked well; otherwise the coconut milk will curdle.

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Soya Vegetable Medley recipe - How to make Soya Vegetable Medley

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1 1/2 tbsp soya oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
6 to 7 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1/4 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1/2 cup sliced and blanched baby corn
1/2 cup boiled green peas
1 cup soaked and roughly chopped soaked and chopped soya chunks
1 cup coconut milk
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

Heat the soya oil in a kadhai and add the mustard seeds and cumin seeds.
When they crackle, add the asafoetida and curry leaves and sauté for 1 minute.
Add the green chillies, ginger-garlic paste and onions and sauté till the onions turn light brown in colour.
Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala and simmer for 5 to 7 minutes, while stirring continuously.
Add the baby corn, peas and soya chunks, mix well and cook for 5 minutes.
Add the coconut milk, mix well and simmer for another 2 minutes.
Serve hot garnished with coriander.