I loved soya nuggets as a child. These munchy chewy chunks of soya and the flavour of the spicy curry coming out of it evey time you bit onto the chunks. It was thorough pleasure. It was one of my favorites. I had made them here before, but the only soya nuggets I always found were these no-name packets from the chinese shops, which never turned out good somehow. They would very often remain hard in the middle despite my frying them before. And hubby disliked them totally. But, then I recently discovered organic soya nuggets here which were much better. Though smaller and irregular shaped, but much softer in texture after cooking. I still didn't make them so often, as hubby did not appreciate them so much despite that.
Recently I was going through a new blog I came upon : Tongueticklers with lovely photos and lovely recipes. And I found a recipe with soya nuggets there, which looked so good that I had to try it once. As I personally feel soya nuggets are a good way of compensating for the needed proteins. And I rahter have a vegetarian option than always having to cook chicken for that.
So, here is how I made it:
Serves 3-4 people
1 cup green beans
2 large potatoes, peeled and cubed
Ground to a paste:
1 large garlic, chopped coarsely
1 inch piece of ginger, chopped coarsely
1 red onion, chopped coarsely
2 large tomatoes, pureed
2 generous handfuls soya nuggets (about a cup and a half)
3 tbsp oil
1 tsp cumin seeds
1 pinch crushed asafoetida
1/2 tsp each ground corinader and cumin seeds
3/4th tsp turmeric
1 pinch red chilli powder
2 tbsp chopped coriander leaves (optional)
- Clean and cut the begetables
- Prepare the onion-garlic-ginger paste and the tomato puree
- Heat 1 tbsp oil in a large sauce pan (I used a pressure cooker) and roast the soyanuggets on medium heat till the take a light brown colour, stirring with a wooden paddle in between
- Take out the soya nuggets and set aside
- Heat 2 more tbsp oil into the pan and add the spices : cumin seeds, and asafoetida, stir once and add the rest of the ground spices. stir
- Add quickly the onion-garlic ginger paste, stir on medium heat till the moisture reduces and it starts to turn brown
- Add the chopped beans and potatoes, stir for short on medium heat
- add the soya nuggets and the tomato puree, stir
- add water and salt, stir
- If using the pressure cooker (European), then close the lid and wait till the whistle comes and reduce heat to little less than medium (on a ceramic cooktop) and switch off the gas after 5 minutes
- If using a regular pan, then cook till the potatoes are tender and the green beans are soft and no more green (otherwise they are toxic), stirring in between
- Serve garnished with chopped coriander leaves along with bread or warm rice
So, sunshinemon, thanks a lot for this wonderful recipe!
Note: Typically this is eaten with Indian flatbreads, like roti, paranthas or puri, or warm basmati rice, but tastes excellent with Oriental or Turkish flat breads and as good with just any of the different varieties of different European breads, toasted or plain, like baugette or brown and black breads or the typical British breads.