How to make Mushroom Soywadi Masala -
A healthy mushrooms and soy bean wadi preparation in onion tomato based gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh button Mushroom, Soyabean wadi
Cuisine : Gujarati
Course : Main Course Vegetarian
For more recipes related to Mushroom Soywadi Masala checkout Khumbh Hara Dhania. You can also find more Main Course Vegetarian recipes like Aloo Rassedaar Paneer Rezala Vangyache Bharit Paneer Corn Sabzi
Mushroom Soywadi Masala Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mushroom Soywadi Masala Recipe
Fresh button Mushroom quartered 15-20
Soyabean wadi 1 1/2 cups
Oil 1 1/2 teaspoons
Bay leaf 1
Black peppercorns crushed 5-6
Ginger chopped 1
Garlic chopped 5 cloves
Onions chopped 3 medium
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Tomatoes finely chopped 2 medium
Salt to taste
Garam masala powder 1/2 teaspoon
Fresh mint leaves finely chopped a few
Method
Step 1
Soak soy bean wadi in warm water for fifteen to twenty minutes. Squeeze to remove excess water, cut them into two and keep aside.
Step 2
Heat oil in a non-stick pan, add bay leaf and crushed peppercorns and stir-fry briefly. Add ginger and garlic and cook on high heat for half a minute, stirring continuously.
Step 3
Add onions and continue cooking until onion turns translucent. Add red chilli powder, coriander powder and turmeric powder and stir well. Add the tomatoes and salt and continue cooking over medium heat.
Step 4
Add the mushrooms and soaked soy bean wadi. Stir well. Sprinkle garam masala powder and mint. Mix well. Cook over high heat for two minutes. Cover and simmer over medium heat for two to three minutes. Serve hot.
Nutrition Info
Calories : 764 Kcal
Carbohydrates : 111.4 gm
Protein : 67.2 gm
Fat : 4.1 gm
Other : Iron- 27.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
