Thursday, June 7, 2012

Soy Beans Curry


Soy Beans - 1 cup (soak in water overnight)
Coconut Milk Thick Extract - 2 cups
Onions - 3
Tomatoes - 2
Ginger, grated - 1 tbsp
Garlic Cloves - 4
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Red Chilli Powder - 3/4 tsp
Garam Masala Powder - 1 tsp
Nigella Seeds/Kalonji - 1 tsp
Salt to taste
Oil - 1 tbsp


  1. Rub the soaked soybeans between your palms and remove the skin of the beans. Discard the skin.
  2. Pressure cook soybeans until cooked.
  3. Blend onions, ginger and garlic cloves into smooth paste without adding water.
  4. Heat oil in a pan, add nigella seeds.
  5. When nigella seeds start sizzling, add blended onion paste and saute until brown.
  6. Now add chopped tomatoes. Saute until tomatoes are cooked.
  7. Add soybeans and mix well.
  8. Add turmeric powder, sugar, red chilli powder, garam masala powder and salt. Mix well.
  9. Pour in the coconut milk extract. Let it cook until the gravy thickens little bit.
  10. Serve hot with phulkas/rotis.


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