NEUTRELA (SOYABEAN) CHUNKS (GRAVY)

NEUTRELA (SOYABEAN) CHUNKS (GRAVY)



INGREDIENTS

• 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

METHOD

• 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.