Soya chunks and Potato Sabji(Dry)
Hello guys!One more guest post from Muthulakshmi Madhavakrishnan ,blogger at Virundhombal. She was so enthusiastic about giving me the recipe and she sent me two posts to choose from. Thank you so much for all your efforts and this great recipe.Wishing you all the best 🙂
I invite pure vegetarian recipes with mushrooms/soya chunks or baked goodies with no white ingredients as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at firstname.lastname@example.org with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.
Soya chunks and Potato Sabji(Dry):
Over to the recipe :
A mouth -.watering sabji for your kids with their favorite soya chunks and potatoes. This sabji is very easy to prepare for their lunch boxes. This sabji goes well with roti, parathas and also for any rice varieties.This dish tastes good if you cook the potatoes and soya chunks nicely but not mushy.
- 2 potatoes
- 3/4 cup soya chunks
- 1 onion
- 1 tomato
- 10 curry leaves
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/2 tsp chilly powder
- 1 tsp garam masala powder
- 2 tbsp coriander leaves
- 2 tbsp oil
- salt to taste
1. Wash the potatoes and cut them into half. Pressure cook for 2 to 3 whistles. Do not overcook them to prevent it from sticking.
2. Take a small bowl and add the soya chunks. Boil 1 cup of water and add it to the soya chunks. Keep it covered for 10 to 15 minutes.
3. After 10 minutes, wash the soya chunks in cold water and squeeze the water in it. Squeeze it well with your palm.
4. Remove the potatoes from the cooker and allow it to cool. Peel the skins gently and cube the potatoes.
5. Chop the onions and tomatoes finely.
6. Heat oil on a medium heat. Add the fennel seeds. When it is fragrant, add the finely chopped onions.
7. Stir and saute them well. Next add the tomatoes and curry leaves.
8. Saute them well and add the chilly powder and turmeric powder.
9. Mix them well and add the squeezed soya chunks, and the potatoes. Add the required salt.
10. Stir everything well and add 1/2 cup water. Reduce the heat, cover the kadai with the lid and allow it to cook for 5 minutes. Open the lid and gently mix them and add the garam masala powder.
11. Cook for another 3 to 5 minutes stirring the kadai once or twice or until the potatoes and soya chunks are lightly browned. Finally add the coriander leaves and switch off the flame.
Do not overcook the potatoes, also do not cut them finely
Do not soak the soya chunks more than 10 to 15 minutes.
Make sure the soya chunks are dry before sauteing with the onions and tomatoes.
Few words from Muthulakshmi Madhavakrishnan:
Cooking is my passion. In the year 2012, I participated in a cooking competition conducted for Chennai house wives in which I received the first prize and adjudged KITCHEN QUEEN OF CHENNAI by none other than the Principal Dr.MGR university Shri. Damodharan. Many of my friends and family members requested me to start a food blog with traditional Tirunelveli recipes and healthy vegetarian foods.Therefore, I decided to present my recipes through electronic media after being invited by Tamil TV channels. Utmost care has been taken while designing the recipes that only ingredients available in your kitchen pantry has been used. Due care has also been taken that all theses recipes are designed to suit the elderly people and also for kids.
I am hailing from Tirunelvelli district where the rich heritage and traditions do find an excellent place. Especially whenever a guest arrives, it is not only the responsibility of a house wife but the entire family will be delighted to ensure that all possible efforts are taken to treat the guests till they step out our house.That is why our rich tradition of VIRUNDHOMBAL is hailed as one of the best systems in the Tamil Nadu. Virundhombal is thus named for my blog.