Soya Tamatari

by Kavitha Iyengar

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A protein rich dish with a tangy tomato gravy, this dish is a perfect accompaniment to bread, rotis, or rice.

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Soya Tamatari recipe - How to make Soya Tamatari

Sabzis, Curries

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 5Makes 4 to 6 servings
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Ingredients

1 cup soyabeans , soaked overnight
5 tomatoes , roughly chopped
3 tbsp oil
1 capsicum , finely chopped
2 onions , finely chopped
1/2 cup shredded mint leaves (phudina)
3 garlic (lehsun) cloves
5-6 green chillies
2 tsp fennel seeds (saunf)
4 cashewnuts (kaju)
4 almonds (badam)
1 tsp cardamoms powder
salt to taste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) seeds powder
1 tsp garam masala

Method

Drain the soya beans, add enough water and salt, mix well and pressure cook for 8 to 10 whistles or till they are cooked.
Allow the steam to escape before opening the lid. Keep aside.
Heat 1 tbsp oil in a kadhai and add the garlic and sauté for 30 seconds.
Add the green chillies, cashewnuts, almonds, fennel seeds and cardamom powder, mix well and saute till the nuts start turns golden brown.
Add half the onions and saute till they turn golden brown.
Add half the tomatoes and salt, mix well and cook till the onions and tomatoes shrinks and are cooked and mashed.
Remove from the flame, cool and blend in a mixer along with mint till smooth. Keep aside.
Heat the remaining 2 tbsp of oil in the same kadhai and add the remaining onions and sauté until light golden.
Add the capsicum , remaining tomatoes,mix well and sauté for 2 minutes.
Add the chilli powder, turmeric powder, coriander seeds powder and garama masala, mix well and saute for 1 minute.
Add the paste, mix well and saute for 2 minutes.
Add some water in which the beans were boiled, mix well and cook for 5 minutes.
Add the cooked soybeans and mix well and add the remaining water from the soybeans to the pan enough to cover the soybeans, mix well and simmer for around 4-5 minutes, while stirring occasionally.
Serve hot garnish with coriander.