Soya curry

Soya curry

Ingredients

Soya chunks – 250 gms

Onion – 1 sliced

Garlic chopped  - 1 Tbsp

Ginger chopped – 1 tsp

Tomato – 1 big chopped

Green chillies – 2 slit lengthwise

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

 Corriander powder – 1 tsp

 Garam masala powder – ½ tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 Tbsp

 Chilli sauce – 1 tsp

Pepper powder – ½ tsp

Curry leaves – 1 sprig

Thin coconut milk – 1 cup

Thick coconut milk – ½ cup

Oil – 3Tbsp + 2 tsp

Method

• Boil the soya chunks in salted water until it doubles in size. Drain out the water and wash under cold water. Squeeze out the water from the chunks.
• Heat a 2 tsp of oil in a non-stick frying pan and sauté the chunks until it starts to brown on the sides. Remove from flame and keep separate.
• Heat a little (3Tbsp) of oil in a pressure cooker. Add the sliced onion, green chillies, garlic, ginger and curry leaves and sauté well until the onion turns light brown.
• Add the turmeric, chilli, coriander, garam masala powders and sauté well.
• Add the tomatoes, mix and continue sauteing until the tomatoes get mashed and oil layer comes up.
• The sautéed soya chunks can now be added. Mix well and drip in the tomato ketchup, chilli sauce and soya sauce.
• Pour in the thin coconut milk, mix and close the cooker, put on the weight and set the flame to medium.
• Once the cooker gives off one whistle off the flame and let the cooker remain as such until the steam goes off by itself.
• Open the cooker, switch on the flame and pour in the thick coconut milk and pepper powder. Once it starts to boil off the flame and serve hot with hot phulkas, chappathis or jeera rice.