Ingredients:
Soya Nuggets: 1 Cup
Yellow Bell Pepper 1/2 Chopped
Red Bell Pepper 1/2 Chopped
Green Bell Pepper 1/2 Chopped
Onion 1 Finely Chopped
Tomato 1 Finely Chopped
Onion 1 Cut into four pieces
Tomato 1 Cut into four pieces
Garlic 2 Finely Chopped
Ginger 1/2" Grated
Salt To Taste
Red Chili Powder 1 tsp or To Taste
Coriander Powder 1 tsp or To Taste
Turmeric 1/2 tsp
Green Chilies 1 chopped
Oil 1-2 tsp
Marinade for Soya Nuggets
Yogurt 2 tsp
Lemon Juice 1 tsp
Garlic 1 crushed
Ginger 1" crushed
Mustard/Sesame Oil 1 tsp
Salt 1/2 tsp
Method:
1. Put Soya Nuggets in hot water for 1/2 an hour soak. Squeeze them dry and put them in a bowl. Mix all ingredients of the marinade. Whisk till emulsified. Pour over the Soya Nuggets and mix well. Let it stand for 1 -2 hours. If weather is hot then refrigerate after 1 hour.
2. Put Soya Nuggets in a pressure cooker with enough water to cover Soya Nuggets. After 2 pressure whistles, take it off the fire. Post cool down, open and put it back on the slow fire. Dry the remaining water by stirring it continuously. Keep them aside.
3. In a Kadhai pour oil, add green chilies and Garlic. Saute for a minute, add finely chopped onions and grated ginger. Stir, when onion turn a bit brown add finely chopped tomato and fry for few more minutes or till tomatoes are tender. Add salt, red chili powder, coriander powder and turmeric. Give a nice stir.
4. Add Red, yellow and Green bell peppers, give it a good mix. Cook for a minute and add Onion and Tomato (cut into 4 pieces). Stir and cover for 3 mins. Give a stir again and add Soya Nuggets. Cover and cook for 5 minutes on slow fire. Check for bell peppers, once half cooked turn off the fire.
5. Eat it with Roti or use it as Crepe/Kathi roll filling.
