Sunday, 29 July 2012



  • Neutrela (soyabean) chunks-1 cup
  • Tomatoes puree form-3-4
  • Ginger grated-1/4 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste
  • Oil-2 tablespoons
  • Dried fenugreek leaves (kasoori methi)-1/2 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Boil water in a pan & add neutrela to it.
  • Boil for 5-10 minutes & as it appears done, turn off the flame.
  • Strain out the water & rinse neutrela once with water (normal temperature).
  • Keep it aside.
  • Heat 2 tablespoons oil in a pan.
  • Add a pinch of hing (asafoetida) & 1/2 a teaspoon cumin seeds (jeera).
  • As they crackle, add grated ginger to it.
  • As the ginger turns brown, add tomatoes to it.
  • Add turmeric powder, red chilli powder & salt.
  • Mix them well.
  • As the mixture leaves oil, add kasoori methi to it.
  • Add the boiled neutrela & fry them them well till they are dried up.
  • Next, add a little water & fry them well till the water is dried up again.
  • Repeat this process 4-5 times.
  • This process makes the neutrela fried well & brings out a very nice flavour to it.
  • After frying them well, add 1-2 cups water & bring it to a boil.
  • Cover the pan with a lid & allow it to get cooked on a low flame till a thick gravy is formed.
  • As the appear cooked with a nice gravy turn off the flame & add garam masala powder to it.
  • Neutrela chunks are ready to serve.

1 comment:

Sukshma Iyer said...

Nice recipe!
I visit your blog very frequently as I have adapted to Satvik cooking of late. Thank you for the wide variety of recipes to choose from.


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