Bhindi Soya Keema

Bhindi Soya Keema

Servings - 2 - 3

INGREDIENTS

Soya granules - 80 grams

Warm water - 500 milliliters

Mustard oil - 25 milliliters

Okra - 495 grams

Salt - 1/2 teaspoon

Lemon juice - 2 tablespoons

Mustard oil - 2 tablespoons

Garlic - 1 tablespoon

Ginger - 1 1/2 tablespoons

Onions - 125 grams

Tomato - 260 grams

Green chili - 1 tablespoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala - 1 teaspoon

Coriander - 2 tablespoons

PREPARATION

1. In a bowl, add 80 grams soya granules, 500 milliliters warm water and soak for 20 minutes.
2. Take 495 grams okra and cut it’s sides.
3. Cut it into pieces.
4. Heat 25 milliliters mustard oil in a pan, add 495 grams okra and mix it well
5. Add 1/2 teaspoon salt, 2 tablespoons lemon juice and mix it well.
6. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
7. Remove it from heat and keep aside.
8. Heat 2 tablespoons mustard oil in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir well.
9. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 260 grams tomato, 1 tablespoon green chili and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Then, add the soaked soya granules and mix it well.
15. Cover it with lid and cook for 3 - 5 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Now, add cooked okra and mix it well.
18. Cook for another 5 - 7 minutes on medium heat.
19. Add 2 tablespoons coriander and mix it well.
20. Remove it from heat.
21. Serve hot.