The recipe of the Soya vindaloo is a replica of the dish ‘Pork vindaloo’, which is commonly prepared in Goa. The pork vindaloo is an authentic hot and sour dish from the scenic region of Goa. The cuisine of this ‘land of beaches’ has never failed to impress me. A large part of their cuisine is influenced by the Portuguese. The term ‘Vindaloo’ derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine and garlic.
Vindaloo is an Indian dish. Even the Anglo-Indians have contributed their versions towards this dish. The traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi; whereas the same has been added nowadays in the recipe. The potatoes not only add to the taste and wholesome quantity of the dish but also help keep the spice subtle.
Vindaloo is not common or popular in most places in India, excluding Goan and Anglo-Indian homes! The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus; It is one of the hottest dishes available on the menu, although some serve a “Tindaloo” in addition, which is a hotter variant.
Having had a taste of both versions of the dish ‘pork vindaloo’, many a times, I wanted to go vegetarian (all set to be on a diet spree!!), and so the pork has been substituted by the nutritious soya nuggets. The nutrition rich soya nuggets give the dish an appeal of a wholesome dish.
The small quantity of sugar and jaggery add a sweet taste to the vindaloo. While the ample use of chilli powder and pepper powder add to the spice in the dish, the tamarind juice added last of all contributes to the sour taste! Relish the sweet, spicy and sour soya nuggets vindaloo prepared with a twist!
Here’s the recipe for the ‘soya nuggets vindaloo’ …
Ingredients:
- 2 cups Soya nuggets(soak for 1 hour in water)
- 3 Tomatoes(for puree)
- 2 Onions(finely chopped)
- 3 medium potatoes (cut into quarters)
- 1 tsp mustard powder or use mustard paste
- 3 tsp chilli powder (reduce if, too much of spice, not preferred)
- 2 tsp cumin powder
- 1 tsp pepper powder
- ½ tsp turmeric powder
- 2 tsp ginger-garlic paste
- 3 tbsp vinegar
- 1 tsp sugar
- Oil
- Salt to taste
- 2 tsp tamarind juice
- A pinch of jaggery
Method
- Soak the soya and keep aside.
- Heat oil in a vessel or pressure cooker and fry the onions till golden brown.
- Add ginger garlic paste and fry well.
- Add chilli powder, turmeric powder, cumin powder, mustard powder/paste, pepper powder. Add little water and fry well till the oil separates from the masala.
- Add the tomato puree, sugar and salt. Fry for some more time.
- Now add the soy nuggets, potatoes, vinegar and mix well
- Add more water depending on how much gravy is required and cook till done.
- If cooking in a pressure cooker, turn off the heat after 7 minutes or so.
- Check if potatoes and soya nuggets are well cooked.
- Now add a pinch of jaggery and the thick tamarind paste/juice.
Preparation time: 20 minutes
Serves: 4
Did you know? – The popularity of the dish inspired the song “Vindaloo”, the unofficial anthem of the England football team for the 1998 FIFA World Cup.
Chef’s Tip:
The vindaloo always tastes better when had the next day, the meat or soya pieces in the vindaloo get marinated well. Infact like pickles, if preserved (ensure at right temperature) and had after two or three days the vindaloo gets tastier!!