Soyachunks- 1 cup, peanut sized
Onions- 1 cup chopped
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 2 tsp
Pepper powder- 1/2 tsp
Garam masala-1/2 tsp
Tomato sauce- 1 tbsp
Mustard seeds- 1 tsp
Curry leaves- 2 strings
Salt- as required
Oil- 1 tbsp
Method:
Boil water with salt and cool soya chunks in this water for 10 min. Strain and squeeze out excess water. Again wash in water one more time and squeeze out excess water. Keep it aside.
Heat oil in a pan, add mustard. When the mustard splutter add onions, one string of curry leaf, salt and saute well until brown.
Reduce the heat and add ginger and garlic paste and saute again for few minutes until the raw smell goes. Add all the powders and roast well in low flame. Add tomato sauce and mix well.
Now add the drained soyachunks and fry in medium flame until the masala coats the soya and the gravy becomes thick. Garnish with Curry leaves and serve hot.
This can be served with white rice, chappatis.
Note:
If you dont get small soyachunks, u can replace it with big ones and cut them into small pieces once it is cooked in water. Wash again after cutting the chunks and squeeze out excess water.
