Soya chunks mushroom ullarthe

Soya chunks mushroom ullarthe

Soya beans are alternative source of protein for vegetarians.  Its fat content is negligible. Soy protein is rich in B vitamins and Omega-3 fatty acids calcium and iron.  So during lent I make it a point to prepare dishes that uses soya beans.

Ingredients

• Soya chunks- 100 g
• Mushrooms quartered -150 g
• Onion sliced-1 (big)
• Ginger garlic paste-2tsp
• Tomato sliced-1(medium)
• Shallots chopped-1/4 cup
• Curry leaves -2 sprig
• Coriander powder- 2 ½ tsp.
•  Kashmiri Chili powder-1 tsp
• Turmeric powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Pepper powder-1/2 tsp.
• Oil 2tbsp.
• Salt to taste

Method

• Boil 2 cups of water in a sauce pan and add the soya chunks, switch off the stove and leave it aside for 30 mins.
• Squeeze out the water, wash it and cut it into two if it is big. Add the cut mushrooms to the soya chunks in a bowl and add turmeric powder and enough salt.
• Heat a wok add a tablespoon of oil and fry the onions and curry leaves and keep it aside.
• Add the remaining oil to the wok and add shallots sauté till translucent.
• Add ginger garlic paste and stir till the shallots turn light brown.
• Now add the chili powder and coriander powder, sauté till the raw smell of the masalas are gone.
• Add soya chunks and mushrooms, mix everything well cover and cook for 5 minutes stirring now and then.
• Open the lid cook it till the masalas are well coated on the mushrooms and soya chunks
• Add garam masala, pepper powder and the fried curry leaves and onion.
• Take it out in a serving bowl and serve with chappathy or plain rice.