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Alleppey Style Soya Vegetable Curry

VIEWS 2462

Energy (kcal) - 183

Protein (g) - 19.6

Carbohydrate (g) - 25.4

Fat (g) - 0.8

Khyati's Health-O-Meter Says:

The nutrients in vegetables are vital for the health and maintenance of your body. Soya bean is one of the best non-fish sources of essential omega-3 fatty acids, that can help in reducing the risk of coronary heart disease. Soya nuggets provide a good amount of vitamins, minerals, fibre and protein for growing children. Soya contains a high amount of fibre, which helps in losing weight as well.


  • Potatoes [diced] - 20 g
  • Runner beans - 15 g
  • Carrot [diced] - 1 medium
  • Tomato [chopped] - 1 medium
  • Curry leaves [crushed] - 5 to 7
  • Soya nuggets [raw] - 30 g
  • Dried red chillies [crushed] - 2-3
  • Turmeric powder - ¼ tsp
  • Mustard seeds - ½ tsp
  • Salt - as per taste
  • Water -  ½ cup 

Step 1 Heat 2 cups of water in a deep non-stick pan.  Step 2 Cut potatoes and carrots into thin strips and add to the pan.  Step 3 Add salt and turmeric powder and mix well. Cook till the potatoes are half done.  Step 4 Roughly chop tomato and put in a mixer jar. Add red chillies and 1-2 tbsp water and grind.  Step 5 Add drained soya nuggets to the pan. Cover and cook for 4-5 minutes. Step 6 Cut runner beans into 2-inch pieces.   Step 7 Add beans to the pan. Cover and cook until all the vegetables are done.  Step 8 Add the ground paste and mix well. Adjust salt and mix well.  Step 9 For tempering, heat oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves. Pour the tempering over the vegetable curry and cover immediately to trap the flavours.  Step 10 Transfer the curry into a serving bowl and serve hot.

Alleppey Style Soya Vegetable Curry - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2462


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