I’m back from my short and sweet India trip. Had a great time with the family, great home food, good long chats, quick shopping and bam.. I was on my flight back. I was a little sick when I started in India and was totally sick after getting here (I guess home sickness and the cold weather hit right in my face). I’m slowly getting back to routine cooking and blog hopping.
I had planned on participating in JFI-Jaggery and I had my mom cook Chalimidi with jaggery, but due to technical difficulties I couldn’t post anything from India. I’m going to post it sometime soon.
Getting back to the dish in question, Methi-Soya Chunks masala, I remembered seeing a dish with methi leaves and soya chunks on one of the food blogs, but I completely forgot which one and couldn’t find it again. I just went with my instincts here and it turned out pretty good. This would go well with Jeera rice or chapathis.
Methi leaves – 1 big bunch
Mini soya chunks- ½ cup (boiled per package directions)
Onion – 1 big
Tomato – 2 ripe
Green chilies – 2
Milk – ¼ cup
Corn flour – 1 tsp (mix with little water to form a smooth paste)
Red chili powder – 1 tsp
Turmeric – pinch
Cumin powder – 1 tsp
Cumin seeds (jeera) – ½ tsp
Salt – to taste
- Heat 1 tsp of oil in a pan, add jeera and let the seeds splutter. Fry onions till they turn light brown.
- Add tomatoes and cook covered till done.
- Add methi leaves, turmeric, cumin powder and red chili powder. Cover and cook till the leaves wilt, about 5 minutes.
- Mean while dry fry the boiled soya chunks (optional). I just like the texture of fried chunks.
- After the leaves are wilted, add the milk and bring it to a slow simmer. Add the fried chunks and salt, cook for 3-5 minutes. Add corn flour mixture and cook for 1 minute or until the gravy thickens. Serve with rice or chapathi.