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Mangalorean Soy Chunks Curry
In a blender, grind the ingredients for Curry Paste 1 with a little water to a fine paste and keep aside. (However, add the mint leaves after the spices are ground, to keep them whole). Add the ingredients for Curry Paste 2 (grated coconut with the cumin and garlic) to the same blender and grind coarsely. In a pressure cooker, take 1 chopped onion. ‘Fry’ until pink, then add the soy chunks and potatoes. Stir fry for 3 minutes.
Add ground Curry Paste 1 and salt with half a cup of water. Cover the pressure cooker and let it cook for about 3-4 whistles. Open, add the coconut mixture (Curry Paste 2) and let it cook on low heat, until it is dry. To temper, ‘fry’ the other chopped onion, red chillies, mustard seeds and curry leaves. Add to the dish.
Serves 3-4
Photo credits: Asha Sreedharan
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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