Soya Chunks is a defatted soy flour product; a by-product of extracting soybean oil.It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat. We can use this as a substitute to a lot of meat dishes. These are great for children as well as adults as it has high protein content.
Soya Baby Chunks 1 Cup
Onion 2 Medium (finely chopped)
Tomato 2 Medium (finely chopped)
Curry leaves 10-12
Grated Coconut 1 Cup
Red chilli powder 1 Tsp/per taste
Coriander powder ½ Tsp
Fennel seeds 1 Tsp
Cumin seeds ½ Tsp
Black Pepper Corn ½ Tsp
Cinnamon 1 Stick
Ginger 1 Small piece
Garlic Flakes 5-6
Salt to taste
Oil 3 Tbsp
Water 2 Cups
– Soak soya baby chunks in hot water for 10 minutes and then wash in cold water. Drain excess water and keep aside.
– Dry roast the fennel seeds, cumin seeds, black pepper seeds, cinnamon, cardamom, cloves, ginger, garlic and grated coconut till coconut is brown. Add in the red chillies powder and the coriander powder and fry for another 1 minute. Cool and grind to fine paste using enough water. Keep aside.
– Heat oil in a wok/kadai and add in the onions and tomatoes one by one and fry till they are done. Now add in the soya baby chunks and fry for a minute. Add in the grinded paste and fry for 2 minutes. Then add in the water and salt to it. Cover and cook for 5-7 minutes. Add curry leaves and remove from heat. Serve with chapattis.