Soya bhurji

2soya_bhurji

I moved to Chennai in 2000 when I got a job there. The next 5 years there with my roommates was one of the best phases of my life. Those were the years when you were responsible only for yourself and I had the best of my friends to enjoy that time with.

There are so many nice memories about my stay with my roommates, but somehow cooking part also comes to my mind a lot. My roommates were amazing cooks and they taught me the basics of cooking. When I was with them, I was quite good. Its the experience that ruined my cooking later ;-).

One of the standard dishes was moru curry, which is buttermilk prepared in a simple way. Egg bhurji or soya bhurji was a frequent side dish. The thing about soya is that you need to prepare it just before serving as it has a tendency to dry out with time. But we would always prepare it after coming back from work and just before dinnertime. So we were well covered there :-)

Read on for the simple basic recipe. Go on and make your own changes and additions like red chili powder and coriander powder to spice it up a little more!

3soya_bhurji

Serves 2

Ingredients:

  • 1/2 cup dry soya chunks
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • salt and pepper

Method:

Soak soya chunks in water. If you are using cold water, soak for 30 minutes at least. 10 minutes if you are using warm water.

Squeeze out the water (there shouldn’t be any hardness in them when you squeeze them out). Pulse it in the mixer jar. Pulse so that they are shredded and not ground into a paste.

Heat oil in a pan. Add the mustard seeds. Once they splutter, add the shredded soya. Season with salt and pepper.

Mix well and stir for a couple of minutes until the soya changes color.Take off the heat and serve with rice and moru curry.

1soya_bhurji

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This post goes to Blogging Marathon under ‘Bhurji recipes’ theme. Check out the Blogging Marathon page for more details and recipes from other participants.

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14 thoughts on “Soya bhurji

  1. usha says:

    I am not a bit fan of soya chunks but am ok with soya granules. I feel granules I absorb the spices well and is more flavorful than the chunks. I make bhurji style curry with granules. Anyway, soya bhurji looks great.

    Like

    • Rajani says:

      Soya doesn’t have any particular taste of its own, but takes whatever flavors we add to it. It is a common meat substitute in India. If you add a handful of soya chunks (soaked for sometime and then squeezed out) to chili or some other preparation, the chunks will soak in the flavor of the spices in the gravy.

      Liked by 1 person

    • Rajani says:

      Soya doesn’t have any particular taste of its own, but takes in whatever flavors we add to it. It is a common meat substitute in India. If you add a handful of soya chunks (soaked for sometime and then squeezed out) to chili or some other preparation, the chunks will soak in the flavor of the spices in the gravy.

      Like

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