Recipe Description

Soya chunks and vegetables coated with spicy yogurt, strung on to satay sticks, shallow fried and cooked in a tasty gravy.

• Soya chunks, soaked and drained – ½ cup
• Thick yogurt – 1 cup
• Ginger garlic paste – 2 ½ tablespoons
• Gram flour (besan) – 3 tablespoons
• Lemon juice – 1 teaspoon
• Turmeric powder – ¼ teaspoon
• Carom seeds – ¼ teaspoon
• Salt – To taste
• Green capsicum, cut into dice – 1 medium
• Onion diced – 1 medium
• Oil – 4 tablespoons +
• Cumin seeds – 1 teaspoon
• Asafoetida – ¼ teaspoon
• Onions, finely chopped – 2 medium
• Tomatoes, finely chopped – 3 medium
• Red chili powder – 1 teaspoon
• Coriander powder – 1 tablespoon
• Sabzi masala – 2 tablespoons
• Hung yogurt – 3 tablespoons
• Fresh coriander sprigs – 8-10
• Green chili – For garnish
• Green capsicum thin strips – For garnish
• Red capsicum thin strips – For garnish

 

Method:-

1. Put yogurt in a bowl, add 1 tbsp ginger-garlic paste, gram flour, lemon juice, ½ tsp turmeric powder, carom seeds and salt and mix well. Add 2 tbsps water and mix to make a smooth batter.
2. Thread the soya chunks and vegetables on to satay sticks in the following order: 2 soya chunks, green capsicum, onion, 2 soya chunks, onion and finish with 2 soya chunks.
3. Heat some oil in a non-stick pan.
4. Heat 4 tbsps oil in another non-stick pan, add cumin seeds, asafoetida and chopped onions and saute till lightly browned. Add remaining ginger-garlic paste and tomatoes and mix well. Cook till the tomatoes become soft and pulpy.
5. Coat the soya chunks, capsicum and onion on satay sticks with gram flour batter and shallow-fry in hot oil in the 1st pan till brown and crisp on all the sides.
6. Add red chilli powder to the 2nd pan and mix well. Add coriander powder, remaining turmeric powder and sabzi masala and mix well.Add salt and mix well. Add hung yogurt and mix well. Add 1 cup water and fried ingredients and mix well. Cook on high heat for 10-12 minutes.
7. Finely chop coriander sprigs and add and mix well.
8. Transfer into a serving plate, garnish with green chillies, green and red capsicum strips and serve immediately.