vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Soya Baingan Kootu

Cabbage pathrode

Cabbage Pathrode

Cabbage pathrode is sweet, tangy, fiery chili spicy all at the same time along with coria...

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fe...

DAHI BENDI KASHMIRI

Dahi Bendi Kashmiri

Dahi bhindi or dahi wali bhindi is rich, creamy okra is best to serve with roti or butter...

PHOOL MAKHANA SUKHA ALOO

Phool Makhana Sukha Aloo

phool makhana is called lotus seeds we can make only a dry preperation with this so lotus...

Country chicken with Channa

Country Chicken With Channa

Enjoy this spicy and lip smacking Dhaba Style Country Chicken with hot phulkas and jeera...

Goan Shrimp Curry

Goan Shrimp Curry

Goan Shrimp curry, an scrumptious seafood delicacy influenced from the Portugal cuisine. ...

Soya Baingan Kootu Recipe, Baingan Ringna Sabji, How To Make Soya Baingan Kootu Recipe

It is a semi-solid recipe and vegetable added with lentils which form a tasty dish.

Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal/Baigan, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make SOYA BAINGAN KOOTU

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
60 mins
Total time
65 mins
SOYA BAINGAN KOOTU
Author : Vahchef
Main Ingredient : Soya chunks
Servings : 4 persons
Published date : March 18, 2019


Ingredients used in SOYA BAINGAN KOOTU
• Soya chunks - 1 cup.
• Bengal gram flour - 1 tea spoon.
• Cooking soda - 1 numbers.
• Sesame seeds - 1/2 tablespoon.
• Oil - 500 tablespoons.
• Tomatoes - to taste.
• Red chili powder - 1 tea spoon.
• Peanuts - 1 tablespoon.
• Coconut - 1 tablespoon.
• Red chilies - 3 numbers.
• Mustard seeds - 1/2 tea spoon.
• Onion(slices) - 1 number.
• Curry leaves - 1 spring.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder - 1 pinch.
Method:
  • First dry roast the peanuts, sesame seeds, coconut after that transfer into a blender add water and to make a paste.
  • Heat oil in a pan add mustard seeds, cumin seeds, red chilies, methi seeds, onions, salt, curry leaves, mixit until onions are golden in color.
  • Then add ginger garlic paste, until raw flavoris gone add turmeric powder, red chili powder, cumin powder, coriander powder, 2 green chilies, peanuts and sesame seeds paste, water mix it and put a lid, cook it for 30 minutes.
  • Now remove the lid and add salt, mix it cook it for 20 minutes.
  • Add boiled soya chunks (cook for 5minutes), green peas, tomatoes, put a lid and cook it for 2 minutes, after that add split green chilies, mint leaves, coriander leaves and cook it for 3-4 minutes.

Ready to serve with poori or rice.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal/Baigan, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter