As I had soya chunks in a large quantity planned to prepare a whole platter for lunch with soya chunks, decided to prepare soya chunks pulav, then was hunting for a gravy recipe, and found out this recipe, it was an interesting one with the blend of few vegetables and some spices. Let us move on to the recipe…
Awwww…. It’s Friday and I am taking this to Fiesta Friday #66 hosted by Angie@thenovicegardener.
- Onions – 2 nos(medium sized)
- Cauliflower – 200 gm
- Carrot – 50 gm
- French Beans – 30 gm
- Green chilies – 2 nos
- Green peas – 50 gm
- Cumin seeds – 1 ½ tsp
- Fennel seeds – 1 tsp
- Mustard seeds – ¼ tsp
- Curry leaves – a string
- Tomato – 1 no
- Turmeric powder – ¼ tsp
- Salt to taste
- Oil – 1 tbsp
- Clean and chop the vegetables lengthwise. Cut the cauliflower into big florets.
- Peel and roughly chop 1 ½ nos of onions and finely chop the rest of the onions.
- Wash and roughly chop the tomato. Slit a green chili.
- Half boil the vegetables. Drain the water and reserve the water.
- Take onions, cauliflower, cinnamon stick, 1 tsp of cumin seeds, fennel seeds along with two green chilies and little of salt, grind them to fine paste.
- Heat oil in a kadai, add in the mustard seeds, cumin seeds, curry leaves and wait until they crackle.
- Add in the onions, slit green chili and cook them until they turn golden brown.
- Pour in the grounded paste and cook them until the raw smell goes off.
- Add in the tomatoes and cook them until they become mushy.
- Pour in a cup of water, wait until it boils and add the soya chunks. Cover with the lid and cook for five mins until the gravy thickens.
- Add in the boiled vegetables, give a stir and cover with the lid.
- Cook in low flame until the oil separates and floats on the top.
Serve hot. Goes well with pulav’s and any Indian flat bread.