Introduction:

I still remember the first time I came across Soyabean Egg – it was one of those experimental kitchen days when I wanted to combine something protein-packed yet quick to whip up. I had some soyabean chunks left over from a curry the previous day and a few eggs sitting in the fridge, so I thought, why not blend these two powerhouse ingredients? That day, this delightful dish was born in my kitchen, and it's been a family favorite ever since.

The beauty of the Soyabean Egg dish lies in its simplicity yet nutritional richness. Whether you're looking for a hearty meal to fuel your day or a light dinner option, this recipe fits perfectly into both roles. I’ve made it countless times since that first discovery, tweaking little things here and there to perfect the flavor and texture. Now, let’s dive into the recipe!

 

Ingredients of Soyabean Egg Curry

 

• Soyabean chunks – 250 gms
• Hot water – as required (for soaking)
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Red chili powder – 1 tsp
• Eggs – 2 pcs (hard-boiled)
• Oil – 2 tbsp (for frying)

For Curry:

• Oil – 2 tbsp
• Cinnamon – ½ inch
• Black peppercorns – 6-8 pcs
• Cloves – 4-5 pcs
• Green cardamom – 2 pcs
• Cumin seeds (Jeera) – 1 tsp
• Onions – 3 pcs, chopped
• Ginger-garlic paste – 1 tbsp
• Splash of water – as required
• Tomatoes – 2 pcs, chopped
• Curry leaves – 7-8 pcs
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Red chili powder – 1 tsp
• Sabji masala – ½ tsp
• Coriander powder – 1 tsp
• Potatoes – 2 pcs, peeled & diced
• Water – as required
• Kasuri methi (dried fenugreek leaves) – ½ tsp

For Tempering:

• Oil – 2 tbsp
• Dry red chili – 2 pcs
• Mustard seeds – 1 tsp
• Curry leaves – 12-15 pcs
• Tomatoes – 2 pcs, diced
• Salt – a pinch
• Red chili powder – ½ tsp
• Tamarind pulp – 2 tbsp

 

 

Instructions of Soyabean Egg Curry

 

Step 1: Prepare the Soyabean and Eggs
Soak the soyabean chunks in hot water for 10-15 minutes until softened. Once soaked, drain and squeeze out the excess water. Hard-boil the eggs, peel them, and set aside.

Step 2: Marinate the Soyabean and Eggs
In a bowl, mix turmeric powder, salt, and red chili powder. Add the soyabean chunks and boiled eggs to this mixture and coat them evenly with the spices. Set aside to marinate for 10-15 minutes.

Step 3: Pan-Fry the Soyabean and Eggs
Heat oil in a pan and fry the marinated soyabean chunks and eggs until golden brown. Once done, remove and set them aside.

Step 4: Prepare the Curry Base
In the same pan, heat oil and add cinnamon, black peppercorns, cloves, and green cardamom. Let them splutter. Add cumin seeds and allow them to crackle.
Sub-steps:

• Add chopped onions and sauté until they turn golden brown.
• Stir in ginger-garlic paste and cook until the raw aroma disappears. Use a splash of water to prevent burning if necessary.

Step 5: Add Tomatoes and Spices
Add chopped tomatoes and curry leaves. Cook until the tomatoes soften and release their juices.
Sub-steps:

• Add turmeric powder, salt, red chili powder, sabji masala, and coriander powder. Mix thoroughly to combine the spices with the onion-tomato base.
• Toss in the diced potatoes and stir to coat them in the mixture. Add water and bring it to a simmer, covering and cooking until the potatoes are tender.

Step 6: Add Fried Soyabean and Eggs
Once the potatoes are cooked, add the fried soyabean chunks and eggs into the curry. Stir in kasuri methi for extra flavor. Let everything cook together for a few minutes to absorb the flavors. Adjust the consistency by adding more water if necessary.

Step 7: Prepare and Add the Tempering
In a separate pan, heat oil and add dried red chilies and mustard seeds. Let them splutter.
Sub-steps:

• Add curry leaves and diced tomatoes, sautéing until the tomatoes soften.
• Season with a pinch of salt and red chili powder. Stir in tamarind pulp and cook until the tomatoes break down, and the tamarind pulp blends into the tempering.
• Pour the tempering over the soyabean egg curry and gently stir to combine.

Step 8: Serve
Serve the Soyabean Egg Curry hot with rice or chapati for a wholesome meal.

 

 

 

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About the Recipe:

 

This Soyabean Egg recipe is a great fusion of two high-protein ingredients, soyabean and eggs, making it perfect for those looking for a nutritious, yet flavorful meal. The recipe blends the soft, spongy texture of soyabean chunks with the creaminess of scrambled eggs. It's lightly seasoned, allowing the natural flavors of the ingredients to shine through while offering enough versatility to be spiced up to suit your preferences.

Soyabean chunks, often underappreciated, add a meaty texture to the dish, while eggs provide a richness that balances it all out. This dish is quick to prepare, making it a great go-to recipe for busy weeknights or a healthy post-workout meal. The Soyabean Egg can be served as a standalone dish or paired with some chapati or steamed rice for a wholesome meal.

 

Cooking Tips:

 

1. Soaking the Soyabean Chunks: Ensure the soyabean chunks are properly soaked in hot water for about 10-15 minutes to soften them. After soaking, squeeze out the excess water to get the right texture for the recipe.
2. Scramble Gently: When adding the eggs, scramble them gently to keep a creamy texture. Overcooking the eggs can make them rubbery.
3. Seasoning: Add spices like black pepper, cumin, and a hint of garam masala for extra depth of flavor. Feel free to adjust the spice levels to your liking.
4. Texture Balance: Ensure you balance the texture by not overcooking the soyabean chunks; they should retain some chewiness for a better bite.
5. Add Vegetables: To add more nutrition and flavor, you can mix in finely chopped veggies like onions, bell peppers, or spinach when sautéing the soyabean chunks.

 

Pairing Guide:

 

The Soyabean Egg dish pairs beautifully with light accompaniments that don’t overpower its subtle flavors. Here are some pairing suggestions:

• Chapati or Paratha: Soft, warm flatbreads are the perfect match, soaking up the flavors of the eggs and soyabean.
• Steamed Rice: Serve the Soyabean Egg with a bowl of steamed basmati rice for a comforting, wholesome meal.
• Mint Yogurt Dip: A cool mint yogurt chutney complements the richness of the eggs and provides a refreshing contrast.
• Lemonade or Mint Cooler: A light and zesty drink, like a homemade lemonade or mint cooler, can round off the meal, making it refreshing.

 

Frequently Asked Questions:

 

1. What is Soyabean Egg? Soyabean Egg is a protein-packed dish made by combining soyabean chunks and scrambled eggs. It’s a quick and nutritious meal option.

2. Can I make Soyabean Egg without soaking the soyabean chunks? Soaking the soyabean chunks is essential to soften them and enhance their texture. Without soaking, the chunks may remain too tough.

3. Is Soyabean Egg a good option for a post-workout meal? Yes, Soyabean Egg is rich in protein, making it a perfect post-workout meal to help with muscle recovery.

4. Can I add vegetables to this recipe? Absolutely! You can add vegetables like onions, bell peppers, or spinach to boost the nutritional content and flavor.

5. Is Soyabean Egg suitable for vegetarians? Yes, if you consume eggs, this recipe is suitable for ovo-vegetarians.

6. Can I make this recipe spicy? You can adjust the spice levels by adding green chilies, black pepper, or garam masala according to your preference.

7. Can I use tofu instead of soyabean chunks? Yes, tofu is a great alternative to soyabean chunks if you prefer a different texture or don’t have soyabean chunks on hand.

8. How long can I store Soyabean Egg? Soyabean Egg can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

9. Can I serve Soyabean Egg with bread? Yes, Soyabean Egg pairs well with toasted bread, making for a delicious and hearty breakfast.

10. Is Soyabean Egg gluten-free? The Soyabean Egg recipe itself is gluten-free, but if you pair it with chapati or bread, check for gluten-free options.