Soya Nuggets in Yogurt Sauce



Soya Nuggets 1/2 Cup
Green Peas 1/4 Cup
Besan 2 tbsps
Yogurt 1/2 Cup
Onion 1 small
Tomato 1
Green Chiles 2
Ginger Garlic Paste 1 tsp
Cumin Seeds 1 tsp
Turmeric Powder a big pinch
Red Chilli Powder 1/2 tsp
Coriander Powder 1 tbsp
Asafoetida a pinch
Salt to taste
Lemon Juice 1 tsp
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.
Whisk yogurt with half a cup of water and keep aside.

Bring water to boil in a sauce pan, add few pinches of salt, tsp of lemon juice and soya nuggets.
Cook until soya nuggets turn soft (abt. 10 minutes).

Heat oil in a pan, add cumin seeds and asafoetida.
When cumin seeds start spluttering, add green chiles, ginger garlic paste, onion and salt.
Once onion turns translucent, stir in tomato, ginger garlic paste, turmeric powder, red chile powder, coriander powder and besan.
Fry for a minute and add yogurt, soya nuggets and green peas.
Simmer for around 5 minutes and remove from heat.
Serve hot with steamed rice or chapati.

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Posted by on May 8 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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