Hi!
As you all know one thing that prominently dominates in this blog is surely the curry and I used to post curries very regularly earlier and I believe I’m posting a curry after a long time.
As a mother it is my responsibility that the kid gets his proper quota of protein and hence I keep using different legumes so that I’m able to break the monotony. This time for a change I used soybeans to make the curry and to compliment it I made ajwain (carom seeds) paratha ( flat bread).
My husband found that these beans were a little heavy on the stomach but the kid enjoyed it thoroughly. The soybeans do take time to soak and to get cooked so one should try this curry only when one has time in hand.
Ingredients For Soybean Curry
about 3cups of soaked and boiled soybeans
Paste 1
3medium onions
4-5garlic pods
a small piece ginger
1/2tsp cumin seeds
a small piece cinnamon
2green cardamom
Paste 2
2tomatoes roasted
Spices
2 bay leaves
1/2tsp turmeric pwd
1-1/2tsp red chilli pwd
2tsp coriander pwd
1/2tsp cumin pwd
Others
salt to taste
oil for cooking
For the Flat Bread
2 cups whole wheat flour
2tsp carom seeds
1/2tsp salt
whole wheat flour for dusting
oil for cooking
water as required
Method to make the curry
Grind together the ingredients under paste1.
Heat oil (about 3tbsp) and add bay leaves.
Once the leaves are golden in colour add the paste1 and ‘bhuno’ on a low flame till the oil separates. If required keep adding a spoon of water after short intervals.
Paste2- To roast the tomatoes insert a fork at the top of a tomato and roast it directly on the flame. Cool and peel the skin and then grind it.
After the paste1 is nicely cooked and the oil separates at the edges add the paste2.
As the tomatoes are already cooked the oil separates easily. Add the remaining spices and salt to taste.
Mix thoroughly and add the cooked soybeans. Mix and add about 2 cups of water. Bring the curry to a boil and then cover and cook on low flame for another 10-15mins.
Serve hot with the ajwain parathas.
Method For the flatbread
Mix all the ingredients and using water knead a soft dough. Cover and leave for 15mins.
Make lemon size balls and using whole wheat flour roll a 4-5” disc. Apply a few drops of oil and spread it on the disc. Fold it into a half and apply oil again and fold again, what you get is a triangle shaped dough.
Roll this using flour into a triangle shaped flat bread.
My parathas are not very thick and have a thickness of about 3mm.
Roast the parathas on a flat pan using a little oil on either side. These parathas taste best when roasted using ghee but I preferred using oil for obvious reason…calories!!
Store covered and best served hot.
