Soya chunks - 1 cup
Small violet brinjals - 3 nos
Onion - 1
Ginger-garlic-chilly paste - 2 tspn
Lemon - 1
Cinnamon - 1" piece
Cardamom - 3 pods
Poppy seeds/Khus Khus - 1 tspn
Dried coconut/Kopra - 2 tblspn
Dry roast the spices together. If you don't have dry coconut, fry the dessicated coconut till brown.
Soak the soya chunks in hot water for 15 minutes. By then it must have puffed up well. Squeeze and wash in cold water twice. Crumble the soaked soya granules to break them up. Don't powder it. Cut brinjals into small cubes. Pressure cook the rice and spread on a plate to cool.
Heat oil n a pan and season with mustard, urad dhal and curry leaves. Fry onion till brown. Add cut brinjals, ginger-garlic-green chilly paste. When the brinjals are tender, add the soya granules, salt and cook. You can sprinkle little water if required. Add cooked rice, the ground masala powder and mix well. Remove from fire. Stir in lemon juice. Garnish with coriander leaves
For the salad,
Sprouted horse gram/kolli/kulith - 1 cup
Shredded cabbage, grated carrot, chopped onion and tomatoes - 1 1/2 cup
2/3 slit green chillies
Hung curd - 1 tblspn
Olive oil - 1 tspn
Pressure cook the sprouted gram for 2 whistles. It doesn't turn mushy on pressure cooking. Mix everything in a bowl and serve the protein rich salad with the pulao. This salad can be eaten as a meal by itself . It is very filling.
Soya Vaangi Bhath is my entry for JFI-Soya, hosted by Sia of Monsoon Spice.