Tuesday, July 1, 2008

Soya Bean - Snake gourd Curry

Recently the intake of soyabeans in any form available has been recommended by health conscious people across the globe. I somehow never had any particular liking towards it. But eversince I started reading about these small wonder beans I began developing some kind of respect towards them. Now soya milk taste funny to me so consuming it is out of question. Tofu can never replace our good old paneer. So the best thing is to eat the beans in this wonderful and easy recipe. Another good part of this dish is that I can camouflage another vegetable which is rather very bland and is found in south India in abundance.
  • 1/2 cup - Soya bean, soaked for 3 hours
  • 1/2 cup - Snake gourd, diced
  • 1/2 tsp - Zeera
  • 1 tbsp - Oil
  • 1 - Onion, chopped
  • 1 - Tomato, Chopped
  • 1 tsp each - Ginger & garlic paste
  • 1 tsbp - Coriander powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Chilly Powder
  • 2 tsp - Garam masala powder
  • 1 cube - Maagi tastemaker(Optional)
  • Water
  • Salt to taste
  • Coriander leaves to garnish


  • Heat oil in a pressure cooker, splutter the zeera
  • Saute in onions till golden brown. Add all the masala powders leaving garam masala and maagi tastemaker. Saute till oil separates. Saute in the tomato well.
  • Add the beans and snake gourd and fry a little. Add the garam masala and required water and mix well. Pressure cook till the soyabean is done. It generally takes 9-10 minutes after simmering the gas post the first whistle.
  • When done sprinkle the maagi taste maker and mix well. Garnish with fresh chopped coriander leaves and serve hot with roti

This recipe is participating in the curry mela held by Cook4allseasons by Srivalli http://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html

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