Serving for - 3
Ingredients
Nutrela Soya chunks - 1 and half cups
Onion - 1 (finely chopped)
Tomato (medium sized) - 2 (cut into cubes)
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pinch of asafoetida
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Salt to taste
To make masala paste
Dry grated coconut - 1 tbsp
Sesame seeds - 1 tsp
Cloves of garlic - 4
Ginger - 1 inch piece
some cilantro
Dry roast grated coconut and sesame seeds separately till they turn slight brown in color. Add roasted coconut, sesame seeds along with garlic, ginger and cilantro in a blender. Make a smooth paste by adding little water. Keep it aside.
Procedure
- Soak the soya chunks in a hot water for 20 minutes. Drain the water and wash them really well. Squeeze out all the water from soya chunks and set aside.
- Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till it turns translucent. Add tomato cubes and saute for 4-5 minutes. Tomatoes should get mashed up with onion. Add red chili powder, turmeric powder, coriander powder, cumin powder, garama masala and salt to taste. Saute till oil starts to separate from spices.
- Add soya chunks and ground paste. Mix well and cover the pan. Let it cook for 5-6 minutes. Keep stirring in between. Add little water and adjust the consistency of the curry as per your requirement. Cook again for 3-4 minutes. garnish with cilantro and serve hot with chapati or plain rice.