Again, if you like spicy, try this dish. The best part is that you can make it in 15 minutes flat with 6 ingredients!
Ingredients:
– 200g soy chunks (the original recipe calls for small fingerling potatoes, shrimp, clams or mussels)
– 2 medium onions, finely chopped
– 1 t mustard seeds
– 2 T Kashmiri chilly powder
– 1 t regular chilly powder
– 1 t coriander seeds (freshly roasted and ground)
– 1 lime sized tamarind ball
Method:
Add mustard seeds to hot oil and wait till they sputter. Add onions and saute till they brown. Add all the chilly powders and ground coriander. Saute for a minute. Add tamarind into a cup of hot water and add this along with about 2 cups of water to the mixture, enough to make a thin gravy. To this, add the soy chunks (or seafood/potatoes). Turn the heat to low and let it cook for about 15 minutes. If you are using seafood or potatoes increase the time to 30-40 minutes. Serve with par-boiled rice and youghurt (very important, to temper the spiciness) as a meal or with bread as a snack.
NOTE: Contrary to Western style of cooking seafoods (less than 5 minutes), South Indians cook the seafood much longer. This is for two reasons. To kill of pathogens that tend to live in seafood as a normal flora and secondly, beyond 20-30 minutes, seafood actually starts to soften up and presents a different texture than when cooked for about 10 minutes.
