Soya Chunks Bhurji
4
2-3 Servings ~ 20-25 minutes
  • Ingredients
  • 1 Cup Soya chunks
  • 1 Onion - Chopped to small pieces
  • 1 Bell Pepper/Capsicum – Chopped to small pieces
  • ½ Tsp Mustard Seeds
  • ½ Tsp Fennel Seeds
  • 1 Tsp Ginger- Garlic Paste
  • 1 Tsp Chilli Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • Kasoori Methi/Dry Fenugreek Leaves (optional)
  • Lime (optional)
  • a few Coriander leaves
  • Salt to taste
  • 3 Tsp Oil

Soya Chunks Bhurji

Method

– Boil about 3 cups of water in a vessel, add soya chunks and a little salt. Allow it to cook for 10 minutes. Switch off the stove, close the vessel with a lid and keep it aside for 15 minutes. Drain the water and once cooled, gently squeeze out the water from the soya chunks. Pulse the soya chunks in a blender 2-3 times to get a crumbled form. Keep aside.
– Heat oil in a pan. Splutter mustard and fennel seeds.
– Sauté onion and ginger-garlic paste until the onions turn slight brown.
– Add the bell pepper, sprinkle a little water, cover and cook until the bell pepper is completely cooked. Sauté in between.
– Now add turmeric powder, chilli powder, coriander powder and salt. Sauté well.
– Add the crumbled soya chunks. Mix thoroughly and let it cook for a couple of minutes.
– If the mixture is too dry, sprinkle some water.
– Add garam masala and kasoori methi if using by crushing between the hands. Combine everything well and finally add the coriander leaves and mix. If you desire, squeeze a lime on this.
– Serve hot as a side dish with rice, chapattis or use as filling for sandwiches. Enjoy!

Thoughts on “Soya Chunks Bhurji

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>