Soy Chunk Chilly

14 Dec

Another one of those healthy and tasty dishes,I have referred the following link and this and modified just the spices to my taste.I love the fact that it was a quick,easy and healthy dish to go with even more light Phulkas.The combination was ultimate and went good with family.

Here are my measurements:

  1. 1.5 cups Soy Vadi/chunks
  2. 3/4 Large onion chopped into small squares
  3. 1/2 capsicum cut into small squares
  4. 1 jalapeno slit into 6
  5. 3-4 dried red chilly
  6. 1.5 tomato pureed
  7. 2tbs dark soy sauce
  8. 1tsp light soy sauce(you can increase the amt of dark soy)
  9. 2tbsp Tomato ketchup
  10. 1tbsp ginger paste
  11. 1tbsp garlic paste
  12. 2cups of water.
  13. Salt to taste
  14. oil for frying.


  1. In luke warm water,with little salt soak soy for nearly 45mts.
  2. In a wok,heat oil fry the red chilly and green chlly for a mt,then add the chopped onion,capsicum and ginger and garlic paste and fry till onion in translucent.
  3. Now lightly squeeze the soy and add it to the wok,mix well for about 5mts.
  4. In pureed tomato add 1 cup of soaking water frm soy chunks,light and dark soy sauce,Tomato ketchup and add this to the wok,adjust the salt at this point.
  5. Bring it to a boil on high and then cook on medium low flame for 10mts.
  6. Serve hot with it cools down soy chunk will absorb the gravy ,there fore when its time to serve and if you need gravy add about a cup of water again,mix well and bring to a rapid boil.
  7. Serve immd with roti.

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Posted by on December 14, 2011 in Indo Chinese, Uncategorized, Vegetarian


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