“Soya Chunks- Capsicum Malvani Masala” served with Moringa (Drumstick Leaves/ Mashinga Pallo) Roti/ Chapathi … here is a spicy tasty dish served with equally delicious roti/ chapathi … Yummilicious …
** There are days when you are all set to try out something different, a new idea that cropped in the mind and when it turns out tasty and beyond your expectations, you are so pleased that you want to not only dance with joy but also prepare something equally tasty to accompany the same so that the meal in perfect in all ways. This is what happened when I finished and tasted this dish, frankly the one spoon that I had to check out the recipe, just ran into a small bowl of it. No, I am not boasting, try it out and you will agree with me. After tasting, I wanted a equally tasty roti to go along, so prepared with addition of moringa leaves which I had stocked to prepare chutney podi in the fridge. Indeed a heartwarming meal which both hubby and me enjoyed after quite sometime.
** Here is my own recipe for this delicious “Soya Chunks- Capsicum Malvani Masala” … my style …
** Wash and soak about 2 cups of soya chunks in hot water with a little bit of salt, mix well and leave it aside covered for about 20 minutes. Drain and rinse under running water and then squeeze out all the excess water from the chunks and keep them aside ready. I have used easily available in stores soya chunks here.
** Heat 1 tblsp oil (tel/ tela) in a pan, add 3-4 garlic (losun/ lehsun) peeled- chopped and ½ inch ginger (adrak/ alle’) also finely chopped and fry a little bit for few seconds. Now add in 1 cup of desiccated coconut (kobre/ grated dry coconut) and fry just for 2 minutes. Do not over fry the coconut, just heat is enough.
** Add to above 2 tblsp of malvani masala powder, 1 tsp of kashmiri chilly powder (mirchi powder/ mirsange pitti), 1 tsp of goda masala powder, mix well and fry for just another minute only. Remove, let cool a bit, then put it all into a mixer and grind to a very smooth paste with just required amount of water.
** Heat 2 tblsp oil (tel/ tela) in a pan, add 2 large sized onions (piyavu/ kanda) peeled and cubed and fry till it turns translucent. Now add in a few curry leaves (karbevu/ kadipatta), and 2 large sized capsicum (simla mirchi/ donne mirsanga) cut into squares, mix well, cover and cook for 2 minutes only.
** Add in the ground masala and fry for 2-3 minutes, then add 2 medium sized tomatoes also cut into cubes, the prepared and kept soya chunks, salt (namak/ meeta) to taste, 1 cup of water and mix well. Bring to a boil on medium heat adding more water only if required, then lower the heat and simmer the curry for 5-10 minutes.
** Lastly add lemon sized ball of loni (butter) and handful of finely chopped coriander leaves (kottambari pallo/ dhania) to the curry. Cover with lid and allow to rest aside for about 20-30 minutes. The curry thickens on settling down, check out and if too thick you can add on some hot water if required while serving.
** “Soya Chunks- Capsicum Malvani Masala” is done and ready to be served. Serve it hot with roti/ paratha/ naan/ fried rice/ pulav etc. of your choice, tastes awesome served with mentioned items. I served it with Moringa (Drumstick Leaves/ Mashinga Pallo) Roti/ Chapathi and it was an excellent combo.
** Note : Soya chunks must be soaked atleast for 15 minutes in hot water adding a little bit of salt for it to absorb the same and get fluffed up. Again, you need to squeeze out that water as it is bitter, so do remember to follow the step.
** Note : I have added store bought Malvani Masala Powder, which I find tastes great when added to dishes. In case you do not have it, you can add coriander, cumin, red chilly powder, fennel powder in proper ratio too. But, I suggest you to try to get Malvani masala powder, they are available online, you will never regret it.
** Note : Goda Masala Powder is a Maharashtrian masala powder again easily available online or in almost all stores. In case you do not have it, you can add normal Garam Masala Powder too, there will be some difference as Goda Masala contain a few more ingredients other than those added in normal garam masala.
** Sharing link to “Moringa (Drumstick Leaves/ Mashinga Pallo) Roti/ Chapathi” recipe, shared in the picture above which I served with this curry and trust me it was an excellent combo, do try them both out ….
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Thanks.