Delicious and nutritious dish made with protein-packed Soya Wadi cooked in a flavorful and aromatic curry. It's a vegetarian favorite that pairs well with rice, roti (Indian flatbread), naan pr Soorya Parottas.
1 cup RK Soya Wadi
2 medium-sized onions, finely chopped
2 tomatoes, pureed
2 tbsp ginger-garlic paste
2 green chilies, slit (adjust to taste)
1/2 cup yogurt (curd)
1 tbsp RK Cumin Seeds
1 tbsp Turmeric Powder
1 tbsp RK Red Chili Powder
1 tbsp RK Garam Masala
1 tbsp RK Coriander Powder
1 tbsp RK Cumin Powder
1/2 tbsp RK Paprika Powder (optional, for color)
RK Cooking Oil
Fresh coriander leaves, chopped, for garnish
Boil enough water in a large saucepan. Add the soya wadi and let them boil for about 2 minutes.
Turn off the heat, cover the saucepan, and let the soya wadi soak for 15 minutes.
After soaking, drain the water and rinse the soya wadi under cold running water. Squeeze out excess water and set them aside.
Heat a couple of tablespoons of cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate from the tomato mixture.
Add the turmeric powder, red chili powder, coriander powder, cumin powder, paprika (if using), and salt. Mix well and cook for a few minutes.
Reduce the heat to low and add the yogurt (curd). Mix quickly to avoid curdling.
Add the boiled and drained soya wadi to the pan. Stir to coat them with the spicy mixture.
Pour in about 1 to 1.5 cups of water, depending on your desired consistency.
Cover the pan and let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the soya wadi to absorb the spices.
Stir in the garam masala and cook for an additional 2 minutes.
Garnish the Soya Wadi Curry with freshly chopped coriander leaves and serve it hot with steamed rice, roti, Soorya parotta or naan.