Keenima is a tasty delicacy ( but it is acquired taste for people who are not used to the strong pungent smell ! ) and made of fermented soya beans. This curry is made in our usual Nepali style has a lot of flavors and is very hot. This is usually eaten with plain steamed rice. Enjoy ~ Kamakshi
Prep Time : 10 mins Cook Time : 15 mins
Serves : 4
- 1 1/2 cups dried Keenima or fresh Keenima (fermented soya bean)
- 2 tbsp Garlic, finely diced
- 8-9 Green chillies, finely sliced
- 1 Onion, finely diced
- 1 sprig Green Onion, finely diced
- 1 tsp Ginger paste
- 1 tbsp Red chilli Powder
- 1 tsp Turmeric
- 1 tsp Cumin (Zeera) Powder
- 2 tbsp Mustard Oil/ Vegetable Oil
- Salt as per taste
- If you are using dried Keenima, then soak the keenima in 1 cup warm water for 10-15 mins.
- Heat oil in pan and add the chopped onions and saute for 2-3 mins. Add the chopped chillies, garlic and ginger paste and fry for another 2 mins.
- Add the chopped tomatoes, turmeric, chilli powder, cumin powder and salt and fry for a minute. Add the soaked Keenima ( keep aside the drained water) and fry for another 3-4 mins. Add the drained water from the Keenima to the curry and simmer and cook for 10 mins.
- Serve hot with plain rice.