Soak soya chunks in hot water till they soften, and squeeze off the excess water and rinse, cut them and keep aside.
Heat a casserole with oil, add dry spices and saute
Add crushed onion and fry for 2 to 3 mins till it changes the colour
Add ginger-garlic paste and saute.
Add the vegetables and fry for 2 mins
Add soya chunks and fry on high for another 2 mins
Pour in the water, and bring the water to a boil
Add salt. Make sure the water begins to boil, add rice
Add mint leaves, cook without the lid on a medium flame till almost all the water evaporates
Close the casserole, just cover with a tight lid and cook on a very low flame for 5 mins.
Recipe Courtesy: Indian Healthy Recipes
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.