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Soya Stir Fry

Re-hydrated soya chunks stir fried with onions, tomatoes and loads of masalas.

Soya Stir FrySoya Stir Fry


:Sherin Deepu

Recipe Servings


Recipe Cook Time

:30 Minutes

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  • 150 g dried soya chunks

    1 tsp mustard seeds

    1 onion, thinly sliced

    1 tomato, thinly sliced

    1 tsp ginger paste

    1 tsp garlic paste

    1 tsp red chilli paste

    1 Tbsp meat masala

    2 tsp red chilly powder or to taste

    2 tsp coriander powder

    1/2 tsp turmeric powder

    1/2 tsp fenugreek powder

    Coriander leaves, chopped

    2 tbsp oil

    1/2 cup water or veg stock

    Salt to taste

    Curry leaves - optional


Rehydrate the dried soya chunks as above or according to packet instructions. I used boiling water to rehydrate soya chunks for this recipe.

Heat oil in a pan and splutter mustard seeds. Now add rest sauteeing after each addition.

Keep frying till the onion turns transparent.

Now it is time to add the dry powders.

You can either mix them together with some water and then add to the hot pan or add them dry and mix well while in pan.
Add curry leaves now if u r using them.

Add about 1/2 cup of water / stock and cover with a lid and simmer for 4-5 minutes, stirring occasionally to make sure the soya chunks are coated well and all the juices are absorbed.

Garnish with coriander leaves.

Serve hot with chapathi or rice.

Measure the quantity you need for the recipe.

Choose a dish at least double in capacity.

Dried soy meat grows in size when you rehydrate it.

Boil water and pour it in the dish over the soy meat to re hydrate it.

Stir it with a spoon and leave it for five to 10 minutes.

Alternatively, you may use vegetable or meat stock instead of water.

You may add a bit of lemon or vinegar.

Dried soy meat may last over a year when you store it at room temperature.

Once you rehydrate it, however, use it immediately or store it in refrigerator.

Don't leave it in refrigerator more than three days.

Key Ingredients: Curry Leaves, Salt, Coriander Leaves, Turmeric, Red Chilli, Garlic, Ginger
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