Ingredients
- Soya beans (soaked and boiled): 1 cup
- Onion: 1 medium (finely chopped)
- Tomato: 1 medium (finely chopped)
- Green chilies: 1-2 (slit)
- Ginger-garlic paste: 1 teaspoon
- Curry leaves: 6-8
- Mustard seeds: ½ teaspoon
- Cumin seeds: ½ teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Grated coconut: 2 tablespoons (optional)
- Fresh coriander leaves: 2 tablespoons (chopped)
- Salt: to taste
- Oil: 1 tablespoon
- Lemon juice: 1 teaspoon
Instructions
Heat oil in a pan, add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds.
Add chopped onions and sauté until translucent.
Add ginger-garlic paste and cook until the raw smell goes away.
Add tomatoes and cook until soft.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well.
Add the boiled soya beans and mix thoroughly.
Cook on medium heat for 5-7 minutes, stirring occasionally.
Add garam masala and cook for another 2 minutes.
Garnish with grated coconut and chopped coriander leaves.
Squeeze lemon juice before serving.
Servings: 2
Notes
Serve hot with chapati, rice, or as a side dish.
