Kinema Tarkari
Sticky, pungent fermented soybeans cooked into a thick, spiced curry with tomatoes, onions and green chillies.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Kadai
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9 g
- carbs
- 12 g
- fibre
- 5 g
- protein
- 14 g
- calories
- 190 kcal
Instructions
- 1
Gently mash the kinema with a spoon to loosen its sticky strands.
- 2
Heat the mustard oil in a kadai (deep pan) until it shimmers.
- 3
Add the garlic, ginger and green chilli. Fry until fragrant.
- 4
Add the onion and cook until soft and lightly golden.
- 5
Stir in the tomatoes, turmeric and cumin powder. Cook until the tomatoes break down completely.
- 6
Add the mashed kinema. Stir well to coat it in the masala (spiced mixture).
- 7
Add a splash of water. Simmer on low heat for 10 minutes, stirring occasionally.
- 8
Add salt and cook until the sauce thickens into a soft curry.
- 9
Scatter fresh coriander on top before serving.
Chef's tips
Cook the kinema on low heat so its strong smell softens nicely into a rich flavour. Avoid boiling it hard.
Ingredient substitutions
- kinema → fermented soybean tempeh, though flavour differs noticeably
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat in a pan on low flame with a few drops of water.
Common mistakes to avoid
- •Using too little oil, which causes the beans to stick and burn.
Serving suggestions
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