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Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter.
Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!
Preparation time ~ 15 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ a bowl
Ingredients
soya chunks 2 cups
onion 1 big or 1/2 cup sliced
shallots 1/2 cup sliced
green chilies 2
curry leaves 2 sprigs
ginger-garlic paste 2 tsp
turmeric powder 1/2 tsp
kashmiri chilli powder 2 tsp
hot chilli powder1 tsp
coriander powder 1 tbsp
garam masala 3/4 tsp
tomato 1/2 cup chopped or 2
coconut bits (thenga kothu) 2 tbsp
coconut oil 2 tbsps
salt to taste
to make roast
coconut oil 1 tbsp + 1 tbsp
onion 1 sliced
curry leaves, a sprig
coconut bits 1 tbsp
pepper powder 1/4 tsp
garam masala 1/4 tsp
coriander leaves 2 tbsps
salt to taste
Watch on YouTube -
Method
- Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
- Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
- To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
- Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
- In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned.
- Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy with chapathis / steamed rice.
* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.
* You can skip making the roast and use the curry after cooking in cooker, tastes yum.
* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.
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