Shosha Soya Torkari is a simple Bengali homemade style recipe that can be enjoyed with either steamed rice or chapati / paratha. Along with cucumber, I also added few soya chunks to make the dish a bit healthy and protein rich. This curry is absolutely light on the stomach and can be had guilt free. Very few ingredients along with few basic spices went into making it and it is diabetic friendly too. So check out the step by step pictorial recipe to prepare this regional curry.
- 4 cucumbers. diced
- 1/2 cup soya chunks
- 2 tbsp. mustard oil
- 2 bay leaves
- 1 dry red chili, broken
- 1/2 tsp. panch phoron
- 1 tsp. ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 2 slit green chilies
- 2 tbsp. coriander leaves, chopped
Soak the soya chinks in warm water for 10 minutes. Then squeeze out the water and set aside.
Heat oil in a pan. Temper with dry red chili, bay leaves and panch phoron. Sauté for a few seconds.
Then add the ginger and stir fry for a minute.
Add the cucumber, turmeric powder and cumin powder. Mix everything well and sauté for 4-5 minutes on high flame.
Now add the squeezed out soya chunks and salt to taste followed by slit green chilies. Cook for another 4-5 minutes.
Add 1/2 cup water and cook, covered till all the moisture has evaporated and the cucumber turns tender.
Garnish with chopped coriander leaves and serve with steamed rice or chapatti.
Heat oil in a pan. Temper with dry red chili, bay leaves & panch phoron. Sauté for a few seconds.
Add the cucumber, turmeric powder & cumin powder. Mix everything well & sauté for 4-5 minutes on high flame.
Now add the squeezed out soya chunks & salt to taste
followed by slit green chilies. Cook for another 4-5 minutes.
Add 1/2 cup water & cook, covered till all the moisture has evaporated and the cucumber turns tender.
Garnish with chopped coriander leaves.
Serve with steamed rice or chapatti.
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