What a week this has been? Totally without any connectivity. Though I had a lot of time at hand which I used constructively, I sort of felt disconnected and lost. The feeling that I have become addicted to the Internet keeps nagging at the back of my mind. Now coming to today’s post, this one was specially made as a guest post to feature in Bhavyas Cuisine. I came to know of Bhavya through FB and when she asked me to do a guest post for her, I was quite pleased as I happen to like her recipes a lot and for the neatness with which she presents her dishes. They are a not only a delight to the eyes and quite healthy as well.
Following her steps, I wanted to present her a healthy recipe but something unique as well. This dish just proved to kill 2 birds with a stone. This dish was something that I tried a few weeks back on impulse, which turned out surprisingly well. If you are wondering about the feasibility of combining both gongurra (red sorrel leaves) and soya chunks, it was just a spur of the moment decision and let me promise that you will love it very much. The boys at home even had it with some rotis for dinner.
A side dish that is so rich in both protein and Iron. Enjoy….
Gongurra Soya Curry
Prep Time: 30 minutes
Cook Time: 15 minutes
- Soya Chunks – 100 gms
- Gongurra / Red Sorrel Leaves – 1/2 bunch / 200 gms
- Onion, big – 1
- Ginger garlic paste – 2 tsp
- Green chilli – 2
- Cardamom – 2
- Cloves – 2
- Cinnamon – 1 inch stick
- Bay leaf – 1
- Coriander powder – 2 tsp
- Red chilli powder – 1-1/2 tsp
- Turmeric powder – ½ tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 3 tbsp
- Bring a deep saucepan with 4 cups of water to a boil. Add ½ tsp of ginger garlic paste to the water and let it come to a bubbling boil. Switch of stove and put the soya chunks into the water and close with a lid. Let it be 10 – 15 mins.
- By this time the chunks would have become large in size. Drain over a colander and when cool take a handful of the chunks and squeeze out the excess water. Keep the chunks aside.
- Clean and wash the gongurra leaves. Chop the onion into juliennes and the green chilies finely.
- Heat a pan with oil. Add cardamom, cloves, cinnamon and bay leaf and roast for 30 seconds. When the aroma arises add the green chilies, curry leaves and sauté for 30 seconds. Now add the onion and sauté for another minute.
- Add the remaining ginger garlic paste and cook for 2 mins till the raw smell disappears. Now add red chilli powder, coriander powder and turmeric powder and mix well till the entire mixture dry as the powders will absorb the oil.
- Now add the washed gongurra leaves and a handful of water. Mix well and close with a lid to cook for 2 mins. The leaves would have shrunk in size by now.
- Add the soya chunks and ¼ – ½ cup of water depending on how much gravy you want, salt and let it cook for 5 mins over low flame for the soya chunks to absorb the flavors of the leaves and the spices.
- If you want the gravy to be dry, cook until all the moisture evaporates.
- Take off fire, garnish with more curry leaves and serve hot as a side dish with rice.
- Adjust the spice level according to your taste buds.
- Instead of gongurra leaves, you can use any greens, but remember to use either tomatoes or tamarind pulp to bring in the tangy taste.
- In case the soya chunks that you have becomes very big in size, cut them into bite sized pieces before adding to the curry.