SOYA BEANS BROTH WITH YELLOW CUCUMBER

SOYA BEANS are truly a great source of nutrition. They contain the highest amount of protein amongst grains or legume and substantial amounts of fat, carbohydrates, dietary fiber, vitamins, minerals and a considered as a drugstore of phytochemicals useful for the prevention and treatment of many chronic diseases.

Soya beans vary widely in nutrient content based on the specific variety and growing conditions, but in general they contain 35-40 percent protein, 15-20 percent fat, 30 percent carbohydrates, 10 to 13 percent moisture, and around 5 percent minerals and ash.

Soyabeans can be used in our day to day lives in different ways. This time I have mixed the soaked soya beans with the yellow cucumber or southe and have prepared the broth. With the same masala different combis can be prepared like potatoes, lauki, mushrooms so on. They taste delicious and go well with the Rotis or chapathis.

TO PREPARE THE BROTH:

• Ingredients:

1. 1 cup soya beans soaked overnight and water drained out
2. 1 medium sized yellow cucumber
3. Salt to taste

• Grind to a Paste:
• 1 tspn coriander seeds
• 1/3 tspn cumin seeds
• 1 tspn mustard seeds
  
• ½ tspn pepper seeds
• 6 dried chillies
• 1 small onion
• 5 flakes of garlic
• ½ cup scraped coconut
• ¼ marble sized tamarind

• For seasoning:

• 1 tspn olive oil
• 1 sprig of curry leaves
• 4 garlic flakes cracked

Process:

• Pressure cook the drained beans for a while.
• Peel off the skin of yellow cucumber, remove the pith from inside
• Cut into cubes
• Prepare the masala paste.
• Add little water to the cubed cucumber pieces and keep for boiling until slightly soft.
• Add to it the cooked beans and mix well.
• Add the ground masala and a cup of water.
• Add salt to taste.
• Allow the mixture to simmer for 5 minutes.

Season with oil, mustard seeds, garlic flakes and curry leaves.

Broth is ready to be served.

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