- 6 onions
- 1 cup Soyabeans
- 8 green cardamom pods
- 4 cloves
- 3 dried red chilies
- 8 black peppercorns
- 3 garlic cloves, crushed
- 1 inch ginger, chopped
- 2 onions, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Method:
Cook the soya beans in a cooker 2 whistles.
Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns. When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
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Cook for another 5 min. Finally add coriander leaves. Serve hot with chappathi,roti and so on.
Recepie Summary:
Ingredients:
- 6 onions
- 1 cup Soyabeans
- 8 green cardamom pods
- 4 cloves
- 3 dried red chilies
- 8 black peppercorns
- 3 garlic cloves, crushed
- 1 inch ginger, chopped
- 2 onions, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Method:
- Cook the soya beans in a cooker 2 whistles. Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
- Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns. When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
- Add the ground spices and salt and cook for 3 minutes. Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
- Add the soyabeans and continue to cook for 12-15 minutes.Add the reserved small halved onions and then cover and cook for a further 8-10 minutes
- Cook for another 5 min. Finally add coriander leaves. Serve hot with chappathi,roti and so on.