Soyachunk Fry
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 1 cup Soya Chunks
- 1 tbsp Onions — sliced
- 1/4 tbsp Ginger garlic paste
- 1/4 cup Mint leaves — chopped
- 2 To Tomato chili sauce
- 1 tsp Fennel seeds perumjeerakam
- 1/4 tsp Pepper powder
- 1 tsp Mustard seeds
- 10 Curry leaves
- Salt, to taste
Preparation
Step 1
Soak soya chunks in hot water for about 20 minutes Squeeze the water completely and wash again with water (cut into two halves if the chunks are big).
Step 2
Heat 2-3 tbsp oil in a pan or kadai and tamper mustard seeds.
Step 3
Tamper fennel seeds and curry leaves.
Step 4
Add chopped onions and fry for few mins.
Step 5
Add ginger-garlic paste and cook a while.
Step 6
Add soya chunks and tomato-chili sauce.
Step 7
Stir everything together thoroughly and fry for few mins. Add pepper powder, mint leaves and salt to taste.
Step 8
Cook for 5 to 8 minutes and serve hot with chappathi, bread or as snack.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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