I am a big soya fan, they are healthy and taste delicious when cooked properly. I can across this recipe in one the books by Tarla Dalal, and make it quite often. Bhurji is generally associated with eggs or paneer in India, but this is a unique twist to the dish. Garlic paste adds its flavour and enhances the taste of the otherwise bland soya granules. This subzi is a protein-rich potion and can be eatening with bread or chapatis.
- Soya Granules – 1 cup (soaked in warm water for 10-15 minutes)
- Onions – 1/2 cup (finely chopped)
- Tomatoes – 1/2 cup (finely chopped)
- Garlic Paste/finely chopped – 1 tsp
- Turmeric Powder – 1/2 tsp
- Chilli Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Lemon Juice – 2 tbsp
- Oil – 2 tbsp
- Heat the oil in a non-stick pan, add onions and garlic paste and saute till they turn light brown.
- Add tomatoes and add a little water, cook on a medium flame for 10 minutes, while stirring continuously.
- Add turmeric powder, chili powder, garam masala, salt and mix well.Make sure to stir continuously so that the masalas don’t burn.
- Add the soya granules and lemon juice, mix well and cook for another 5 to 7 minutes.
- Serve hot garnished with coriander.