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4-5

300g soya beans; 1-2 chilli peppers; 2-3 cloves garlic; fresh ginger (3cm); a handful of curry leaves; 1 tbsp chickpea flour; 70g tamarind; 1 tbsp mustard seeds; 1 tbsp turmeric; 1 tbsp garam masala; 1 tsp cumin; 3 tbsp melted butter; 1 tbsp sugar; salt

Soybean Curry

Soak the soya beans for a few hours, cover with clean water, boil for 1.5 hours and drain. Meanwhile pour a cup of boiling water over the tamarind and let it soak. Drain it through a sieve and discard the left over mass keeping the tamarind water. Fry the mustard and cumin in some butter. When the mustard grains start to crack tip them out. Fry the roughly chopped pepper, cumin and garam masala. Add the finely grated garlic and ginger, and curry leaves. After a couple of minutes add the chick pea flour and fry for a couple of minutes. Add the previously boiled soya, tamarind water, sugar and 2 cups water. Bring to the boil and cook for 20 minutes. Serve with plain rice or flat bread.

Curry de soja (Soybean Curry)

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