Soyabeans curry is a thick gravy side dish which goes well with rotis or chapatis. It is a high protein dish which is made with soyabeans in a onion-tomato gravy and then mixed with Indian spices. Soyabeans are considered to be a source of complete proteins. This curry can be included in our daily diet to get the maximum health benefits.
- Soyabeans - 1 cup
- Cooking oil - 1 tablespoon
- Mustard seeds - 1/2 teaspoon
- Cumin (jeera) seeds - 1 teaspoon
- 1 string of curry leaves
- A pinch of asafoetida
- Red chilli powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Garam masala - 1 teaspoon
- Salt to taste
- Chopped coriander leaves - 1 tablespoon
- TO GRIND
- Onions - 2 nos (medium size)
- Tomatoes - 2 nos (medium size)
- Grated coconut - 1/2 cup
- Garlic cloves - 10 to 12 nos
HOW TO MAKE SOYABEANS CURRY RECIPE Wash and soak soyabeans with sufficient water overnight. Next day, add salt and pressure cook soyabeans upto 4 whistles. Once the pressure is cooled down, drain the water and keep it aside.
Grind onions, tomatoes, coconut and garlic cloves with little water to make a soft paste. Keep the ground mixture aside.
Heat oil in a non-stick pan. Add mustard seeds. Once the seeds start spluttering, add cumin seeds and saute till it changes the colour.
Add asafoetida, curry leaves, turmeric powder, red chilli powder and stir fry for few seconds on a low flame.
Add ground mixture and mix well. Add little water and bring it to a medium consistency. Cook on a medium flame for 5 minutes till the raw smell goes away.
Add boiled soyabeans and mix well. Cook for 5 to 6 minutes on a medium flame stirring in between. Adjust the water to bring to medium consistency.
Add garam masala and mix well. Cook for a minute and switch off the flame.
Garnish with coriander leaves and serve hot.
Serve soyabeans curry hot with rotis, chapatis or rice.