Soya Beans and Potatoes Curry (Soya bateta nu shak)

 

I got my first taste of green soya beans in Japan where they serve them boiled and cold in their pods as a starter.  Soya beans are full of proteins and vitamins.

I usually buy frozen soya beans from the supermarket and cook them either with potatoes or add them to other vegetables to make a mixed vegetable curry.  Today we made this  simple soya and potato curry called soya bateta nu shak by Gujaratis.

Ingredients to serve 4 people:

  • 2 medium potatoes -washed and diced.
  • 2 cups of frozen soya bean
  • 1 tbls oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
  • 1 tsp of mustard seeds
  • 1 tsp salt
  • 1 tsp chilly powder (or as required to your taste)
  • 1 tsp of turmeric powder
  • 1 tsp of ground cummin (jeera) powder.
  • 2-3 cloves of garlic
  • One cup of passata or any tomato products like tinned tomatoes.
  • 2 tsp lemon
  • 1 tsp of brown sugar or jaggery
  • A small bunch of fresh coriander

Method

1. Dice the potatoes into cubes and the soak them with the frozen soya beans  in warm water.
2.  Heat the oil in a saucepan.  Add the mustard seeds and once they start popping – drain and add the diced potatoes and soya beans to the saucepan.. Add the salt, turmeric, chilly powder, sugar or jaggery and stir well.

 

3.  Add a cup of water to this mixture and put the lid on.  Cook this for 5 minutes on a medium heat, stir and cook for 5 more minutes. Once the potatoes soften, add the passata or tinned tomatoes, cumin powder, grated/minced garlic and lemon juice and let it cook for 5 minutes.

 

4. Once cooked garnish  with fresh coriander and serve the  soya beans and potato curry hot  with purischappatis, bhakriparathas, theplas, naan bread, khichedi, plain rice or even bread rolls.

 

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