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
- 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.