1/2 cup Soya nuggets
1/2 cup green peas
1/2 tsp. cumin seeds (jeera)
A pinch of asafoetida (hing)
1 tsp. ginger-green chili paste
1/2 tsp. garlic paste
2 medium onions, chopped
2 tomatoes, finely chopped
1/4 tsp. turmeric powder (haldi)
1/2 tsp. chili powder
1/2 tan coriander powder
1/4 cup fresh curd
2 tsp. Bengal gram flour (besan)
2 tbsp. milk
1/2 tsp. sugar
2 tbsp. oil
Salt to taste

Soya Mutter Ki Subzi

1. Cook the Soya nuggets in hot salted water for about 20 minutes. Keep aside.
2. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chili paste, garlic paste, onions and saut� till the onions are translucent.
3. Add the tomatoes, turmeric powder, chili powder, coriander powder and cook on a slow flame for about 5 to 10 minutes.
4. Mix the curds, gram flour, milk, 3/4 cup of water and add to the onion-tomato gravy.
5. Add the Soya nuggets, green peas, sugar, salt and simmer for 2 more minutes.
6. Serve hot.
   Serves: 2
   Preparation time: 40 minutes