Soya Bean Curry - The Indian Style

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source of protein. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes. Soybeans are very rich in protein.

Information and Picture Source : Wikipedia

Since Soyabean is protein rich, I try to use it often. The way my family members like it is the indian style curry which goes well with rice as well as chapathis. After getting cooked it becomes soft but not mushy and has a nice taste, my children it like very much.

Soyabean Curry - The Indian Style
Ingredients
Soyabeans - 1 cup (soaked overnight)
Onion - 1 chopped finely
Tomato - 2 chopped finely
Ginger - Garlic Paste - 1 tb.sp
Sambhar Powder - 2 tb.sp ( I prefer to use this, if you do not have it then you can use a combination of chilli powder and coriander(dhania) powder in the ratio 1:2) (Recipe for sambhar powder will follow soon)
Salt to taste
Garam Masala Powder - 1 t.sp (optional)
Oil - 7-8 tb.sp 

Method

1. Pressure cook the soaked Soyabeans in salt water till it becomes soft. I keep it for 1 whistle.
2. Heat oil in a pan and when it is hot add the ginger-garlic paste. Keep stirring, once the raw smell of the ginger-garlic paste has gone, add the onions. Saute till the onions become translucent.
3. Add the tomatoes and 1/2 t.sp salt. Keep stirring and smashing the tomatoes with laddle. 
4. Once the tomatoes get cooked and all get smashed add the sambhar powder, salt, garam masala powder.
5. Stir for a minute.
6. Add the cooked and strained Soyabeans. Mix it nicely, so that all the masala spreads evenly over the soyabeans. 
7. Cover and cook for about 10 - 15 minutes on low flame. Keep stirring in between, to avoid sticking to the bottom of the vessel. Sprinkle some water if needed.
8. Serve hot with rice or chapathis.

This Soyabean Curry is going to the My Legume Love Affair - Eighth Helping hosted by Susan of The Well Seasoned Cook.
And to Lentils Mela hosted by Ashwini's Spicy Cuisine

Brussels Sprouts Curry

Brussel Sprouts are very important nutritionally since they are one of the top providers of vitamin C, They provide Vitamin C more than twice as much as the same weight of orange.

So let us see what are Brussel Sprouts. I have been cooking it for a long time but came to know its name in English and its nutritional value now only when I googled for it. They belong to the cabbage family and can be called a miniature version of a cabbage. It is much same like the kalakkos (in Tamil) which we get in supermarkets in Chennai. I do not know about its availability in other cities

 

They contain good amounts of Vitamin A, Vitamin C, Folic Acid and dietary Fibre. Moreover, they are believed to protect against cancer. Not only this but they have been proven to be a valuable aid in curing diabetics.

In Germany they are available through out the year in Frozen Food Section. But I usually prefer the fresh ones which comes only during the season. We all like it.

Here goes the recipe of Brussels Sprouts Curry
Ingredients
Brussels Sprouts - 1/2 Kg
Onion - 1 Big (chopped)
Tomato - 2 medium sized (chopped)
Salt to taste
Chilli Powder - 1 1/2 t.sp
( I used homemade curry powder - 1 tb.sp (gives a little thickness to the curry))
Oil - 1 Tb.sp
Mustard Seeds - 1 t.sp
Urad Dal - 1 t.sp

Method
Try to choose as far as possible small & thick Brussels Sprouts. Wash & halve them lengthwise. Heat oil in a pan & when the oil is hot add the mustard seeds & urad dal allow it to pop. Add the onions & tomatoes. When the tomatoes are cooked add the halved Brussels Sprouts and cook covered on medium for about a minute or two. Add the chili (curry) powder & salt. Mix it a little & cook covered till it is done. Stirring in between. Do not over-cook it. Let it be little bit crunchy.

Serve as a side dish for rice or chapathi.

And this post is going to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food