Friday 5 June 2020

Soya Chunks Vegetable Brinji Recipe/Soya Chunks Brinji with Coconut Milk/Soya Chunks Biryani Recipe/How to make Soya Chunks Vegetable Brinji with step by step photos

Today, I am going to share a very healthy, super delicious and flavourful Soya Chunks Vegetable Brinji Recipe. This is a perfect lunch box recipe and perfect recipe for family get together or parties at your home. This soya chunks vegetable brinji is loaded vitamins, minerals and fiber from vegetables and protein from the soya chunks. Do try out this Soya Chunks Vegetable Brinji and post your comments here. Meanwhile do check out other interesting Soya Chunks Recipes here, Soya Chunks Biryani here and other Biryanis/Pulavs etc.

Here’s how to make Soya Chunks Vegetable Brinji with step by step photos…

Basmati Rice
2 cups
Soya Chunks/Meal Maker
20-25 big or 2 cups of mini meal maker
2 thinly sliced
3 chopped
Green Chillies/Pacchai Milagai
Ginger & Garlic Paste
2 tsp
Green Beans
8-9 finely chopped
2 finely chopped
Green Peas
½ cup
Red Chilli Powder/Milagai Thool
1 ½ tsp
Corinader Powder/Dhaniya Thool
2 tsp
Turmeric Powder/Manjal Thool
½ tsp
Coconut Milk
2 cups
1 cup
As needed
Mint/Coriander Leaves
One handful/one small bunch

For Tempering
Ghee +Oil
3 tbsp
Cinnamon Sticks/Pattai
2 inch stick
Star Anise
Bay Leaves/Brinji Ilai
Fennel Seeds/Perunjeeragam
½ tsp
Preparation Time: 12-15 minutes                       Recipe Category: Lunch, Main Course
Cooking Time: 40-45 minutes                             Recipe Cuisine: Indian
Author: Priya Anandakumar

Wash and soak the basmati rice for 30 minutes. Drain the water and keep it aside.

Extract coconut milk extract and keep it ready.

Cooking Soya Chunks/Meal Maker
In a pan boil about 4-5 cups of water along with little salt. 

Once the water boils turn off the stove. Add the soya chunks to it and keep it covered for 20 -30 minutes.

The soya chunks will double in size, remove the soya chunks separately. Wash and rinse with water 2-3 times and drain the water completely.

After it cools, squeeze the soya chunks well with your hands.

To make Brinji
Heat 3 tbsp of oil + ghee in a heavy bottomed vessel or pressure cooker. Add cinnamon sticks/pattai, cloves, elachi, star anise, bay leaf/brinji ilai, fennel seeds and sauté for 20-30 seconds or until nice aroma arises.

Add the onions, green chillies, little salt and sauté really well until the onions turn to golden brown color.

Add ginger garlic paste and sauté well until the raw smell vanishes.

Now add the mint/coriander leaves and sauté well until the leaves shrink and nice aroma arises.

Add the chopped tomatoes and sauté well until it turns mushy.

Add finely chopped green beans, carrot, peas and cook for about 5-6 minutes.

Add red chilli powder, coriander powder, turmeric powder, salt mix well until raw smell of the masala powder vanishes.

At this stage add the cooked meal maker/soya chunks, sprinkle little water and mix really well and sauté for 4-5 minutes.

Now add the washed and soaked rice and give a gentle stir.

Add the coconut milk and water to the rice and let it come to rolling boil.

Close the lid[tight lid] and cook on dhum for about 20-25 minutes on low flame. Check if the rice is well cooked and then switch off the stove. Mix in between to avoid burning of rice. If cooking in pressure cooker, cook the brinji for 2 whistles and switch off the stove.

Delicious, flavourful and healthy Soya Chunks Vegetable Brinji is ready to be enjoyed. Serve it hot with onion raita or any raita of your choice.

I have used 2 cups of coconut milk and 1 cup of water, you can very well cook with 3 cups of coconut milk instead.
If you are cooking the brinji in pressure cooker, cook for 2 whistles and switch off the stove.
You can keep dhum by placing the biryani vessel on a dosa tawa and cover it with proper lid. Then place one small vessel full of water on top of the lid to avoid escaping of steam. Cook on low medium flame for about 25-30 minutes for perfect brinji or biryani

Thank you all for visiting my space, please come back again for more one pot meals and rice varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

1 comment:

Hello everybody,
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Priya Anandakumar