Mixed Vegetable - Soy Chunks Curry

On the fourth day of blogging marathon # 10, here is a nutritious and yummy mixed vegetable - soy chunks curry. It is my husband's most favorite sidedish to pair with rotis and fits my "lunchbox" theme.

Ingredients: ( yield 6 - 8 generous servings. The recipe can be halved.)

For tadka: 1 Tbsp oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/8 tsp turmeric powder

2 onions - chopped

2 tomatoes - chopped

2 small carrots, peeled and cubed or cut into strips

2 potatoes, peeled and cubed

1 cup of beans cut into 1 inch pieces

1 small cauliflower - chopped as preferred (I like to retain the floret shape.)

1/2 to 3/4 cup soy chunks - Washed and soaked in water for about 10 to 15 minutes

2 Tbsp sieved besan (optional)

Salt & chili powder to taste

1/2 tsp garam masala

1/2 tsp coriander powder

Minced cilantro to garnish

Method:

Heat oil in a kadai or a sturdy pan and add mustard and cumin seeds. When mustard seeds start to pop, add the turmeric powder and onions. Saute until the onion softens and then add the tomatoes and cook until mushy. Then add the beans, carrot and potato. Add water as needed to cook. When the vegetables are half done, add the cauliflower florets, soy chunks and salt. Cook until the vegetables turn tender. Then add the besan and cook for a couple of minutes more. Next add the spice powders as preferred. Simmer for a couple of minutes and turn off the stove. You can mash some of the potato cubes if needed. Garnish with cilantro.

This goes to Susan's MLLA, guesthosted this month by Simona and Vardhini's Dish it Out - Soy & Tomatoes event.

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