Soy And Zucchini Curry

          Today's post is going to be a simple curry with soy granules and zucchini. A simple paste with cashews and melon seeds gives the curry a nice creamy texture. Soy, being rich in protein, paired with zucchini makes a perfect side dish for rotis, it's healthy and filling at the same time..

Need To Have

• Zucchini - 1 big, diced
• Cooked Soy Chunks - 2 cups
• Onion - 1 medium, chopped
• Garlic - 5 to 6 cloves, chopped
• Fenugreek Seeds/Methi - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 3/4 teaspoon
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Curry Leaves - 10 
• Chopped Coriander Leaves - 2 tablespoons

To Grind

• Tomatoes - 2 small
• Melon Seeds - 1 tablespoon
• Cashews - 5

Method

          Grind together all the ingredients given under ' to grind '.

          Heat some oil, add the fenugreek seeds, when it starts sizzling, add the chopped onions and curry leaves and saute till the onions turn pink.

          Then add the ground paste along with turmeric powder, chilly powder, coriander and cumin powders and saute well till the raw smell goes away, like for about 5 to 7 minutes. Add the zucchini, soy granules, salt and about a cup of water. Cover and cook till the zucchini is done, then add the garam masala and the chopped coriander, mix and remove.

Note
The curry is thick, if you want more gravy, then increase the ground paste and the spice powders.
Cook the soy granules, according to the instructions on the pack. I add them to boiling water, cook for a couple of minutes, then cover and leave it for about 30 minutes. Then I squeeze out the excess water and wash it a couple of times in fresh water, squeeze and use it.
The zucchini should hold it's shape and should not become mushy.