Soya granules (cooked as per instructions on the packet): 4 tbsp
Pepper powder (for soya): 1/4 tsp
Garlic paste (for soya): 1/2 tsp
Cauliflower: half a head
Onion (large): 2
Sweet potato (white, small): 1
Garlic paste: 1 tsp
Pepper powder: 1/4 tsp
Garam masala: 1/4 tsp
Turmeric powder: a pinch
Coriander powder: 1/2 tsp
Tomato sauce:1 tbsp
To prepare the soya:
– After straining the cooked soya, put into a skillet with oil
– Add garlic paste and pepper and fry until dry and brown (think beef ularthiyathu)
(Tip: always best to keep some granules cooked and ready in the fridge. You never know when hunger strikes and you would want to make this dish! You could always turn them into sandies, pop into an omelette or just eat it on its own!)
To prepare the veges:
– Cut the cauliflower into florets, clean and put into a cooker.
– add 1 tbsp of water and cook.
– the moment you hear a whistle, release the pressure gently and then open the cooker.
(Tip: this prevents the cauliflower from getting mushy)
– Repeat with sweet potato (2 whistles) and cut into the same size as the cauliflower
– Slice capsicum and onion lengthwise
– In a skillet, add oil and saute the onions until caramelized
– Add pepper and all the masalas and cook well
– Add garlic paste. Cook well, then add tomato sauce
– Once the masala smells thoroughly cooked, add capsicum, followed by sweet potato and cauliflower.
– softly mash up the potato for a heartier feel to the dish
– Serve it up, rolled in piping hot and buttered chapathis or stuffed in bread. It also makes for an excellent school snack for your kids! Enjoy!