Soya Egg bhurji, soya served in a different style. Garlic paste adds its flavour and enhances the taste of the otherwise bland nutrela. This subzi is a protein-rich potion; protein is required for the growth and maintenance of immune cells whereas iron builds up hemoglobin. For a variation, replace eggs with paneer or even green matar...
1 tbsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/2 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp Cumin Seeds
2 tsp Coriander-Cumin powder
1/2 tsp garam masala powder
salt to taste
3/4 cup soya granules , refer tip below..(chopped)
Few Chopped Coriander Leaves
Heat the oil in a non-stick kadhai, add cumin seeds.
When seeds started crackling, add onions and garlic paste and sauté till they turn light brown in colour.
Add tomatoes and cook on a medium flame for 10 minutes, while stirring continuously.
Add turmeric powder, chilli powder, coriander-cumin powder, garam masala, and salt .
Mix well and cook on a medium flame for another 5 minutes while stirring continuously, sprinkle little water to prevent the masalas from burning.
Add soya granules mix well and cook for another 5 minutes.
Beat eggs in a bowl.Add beaten egg to the soya and mix well.
Fry for another 4-5 min, by breaking beaten eggs into small pieces until cooked well.
Garnish with coriander leaves.
*Tip: To make ¾ cup of soaked soya granules soak 1/3 cup of soya granules in ¾ cup of warm water for 10 to 12 minutes. Squeeze thoroughly and use as required