Sometime during my school years, soya nuggets or 'soya badi' as we call them in Odisha, began to make an apperance during the meal times. At first they seemed rubbery and had an yucky flavour. Almost all the kids hated them. But gradually people mastered the art of cooking this 'protein rich' ingredient (or maybe our taste buds got acclimatized to it) and it became very popular as vegetarian mutton. In those days, large families with limited income often added some soya badi to their Sunday mutton curry. With a texture that closely mimics mutton ( of course when both have been cooked thoroughly ) and a rather sponge like ability to soak/imbibe the flavour of whatever is cooked alongside, it became an overnight hit with the mutton loving Odia folks. Such was its popularity that it even began to show up at wedding banquets.
Those were the long gone days of sit-down dinners and one had to wait for one or two batches to finish eating before one could expect to find a place to sit down. Disposable incomes were low and so were the spending habits of people. It was sometime around this time that both chinese cuisine and IT appeared on the horizon. And both have since then revolutionized our lives. Maybe it was this indo-chinese food phenomenon that diverted one from the humble soyabean. Suddenly the curry of choice was the either a manchurian or something that that been 'chilli-fied' (read marinated and/or stir-fried with a mix of chinese sauces). But soyabean has finally staged a comeback after lying low for a couple of years. One finds it added to salads, tikkis, curries, biryani and even some desserts these days.
But the recipe that I will be sharing today is the time tested version that my mom used to cook. In Odisha you will find that it is prepared in the typical manner of a mutton curry. Read on for more -
Preparation Time - 20 mins
Ingredients -
Preparation - Roughly chop onion, ginger and garlic. Transfer to a mixer jar along with the broken red chili and buzz for 1 sec to get a very coarse paste ( you should be able to make out each ingredient ).
Soak the soyabeans in 4-5 cups hot water for half an hour. Remove from hot water and wash under running water. Squeeze out the water and once again wash it under running water. Repeat 2-3 times.
Cooking - Heat oil in a pressure cooker. Add all the wholes spices and fry for 5-6 secs till they start to give out a fragrance.
Add the onion paste and fry till it turns reddish (use low flame with regular stirring else it will burn). Add the
tomato and cook for 2-3 mins till it softens.
Add the powdered masalas (except garam masala) and salt at this stage and fry for 1 min. Add the soaked (and thoroughy squeezed soya nuggets) along with the diced potato to the cooker. Stir fry on medium flame for 3-4 mins.
Add 2 1/2 - 3 cups hot water, adjust salt, sprinkle garam masala and close the lid of the cooker. Cook for 1-2 whistles on medium flame. Remove from flame and allow to stand aside till steam escapes.
Serve hot with white rice, roti or parantha.
Those were the long gone days of sit-down dinners and one had to wait for one or two batches to finish eating before one could expect to find a place to sit down. Disposable incomes were low and so were the spending habits of people. It was sometime around this time that both chinese cuisine and IT appeared on the horizon. And both have since then revolutionized our lives. Maybe it was this indo-chinese food phenomenon that diverted one from the humble soyabean. Suddenly the curry of choice was the either a manchurian or something that that been 'chilli-fied' (read marinated and/or stir-fried with a mix of chinese sauces). But soyabean has finally staged a comeback after lying low for a couple of years. One finds it added to salads, tikkis, curries, biryani and even some desserts these days.
But the recipe that I will be sharing today is the time tested version that my mom used to cook. In Odisha you will find that it is prepared in the typical manner of a mutton curry. Read on for more -
Preparation Time - 20 mins
Ingredients -
- 1 1/2 cup soya nuggets
- 1 medium sized potato
- 1 medium sized onion
- 6-7 garlic cloves
- 1 inch ginger
- 1 small tomato
- 1 dry red chili
- 2 green cardamom
- 2 cloves
- 1 inch cinnamon
- 1 small bay leaf
- a small bit of a black cardamom
- 1/2 tsp meat masala
- 1/2 tsp red chili powder
- 1/3 tsp turmeric
- 4 tsp oil
- salt to taste
- 2 pinch garam masala
Preparation - Roughly chop onion, ginger and garlic. Transfer to a mixer jar along with the broken red chili and buzz for 1 sec to get a very coarse paste ( you should be able to make out each ingredient ).
Soak the soyabeans in 4-5 cups hot water for half an hour. Remove from hot water and wash under running water. Squeeze out the water and once again wash it under running water. Repeat 2-3 times.
Cooking - Heat oil in a pressure cooker. Add all the wholes spices and fry for 5-6 secs till they start to give out a fragrance.
Add the onion paste and fry till it turns reddish (use low flame with regular stirring else it will burn). Add the
tomato and cook for 2-3 mins till it softens.
Add the powdered masalas (except garam masala) and salt at this stage and fry for 1 min. Add the soaked (and thoroughy squeezed soya nuggets) along with the diced potato to the cooker. Stir fry on medium flame for 3-4 mins.
Add 2 1/2 - 3 cups hot water, adjust salt, sprinkle garam masala and close the lid of the cooker. Cook for 1-2 whistles on medium flame. Remove from flame and allow to stand aside till steam escapes.
Serve hot with white rice, roti or parantha.
