A spicy curry with soya chunks flavored with lot of spices and sweetness of coconut milk.
Ingredients:
Soya mini chunks – 1 cup
Onion – 1 big, chopped
Tomato – 1 small, chopped
Green chilly – 1, chopped
Ginger-garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Coriander powder – 2 tsp
Red chilly powder – 1 ½ tsp
Pepper powder – 1 tsp
Coconut milk – 1/4 cup
Jeera/Cumin seeds – 1/2 tsp
Salt – to taste
Oil – 2 tbsp
Coriander leaves – to garnish
To grind:
Onion – 1 small, sliced
Cloves – 2
Cinnamon – 1 small stick
Cardamom – 1
Method:
1. Add 4 cups water to soya mini chunks and bring to a boil. Boil for 5-6 minutes. Turn off the heat and drain after 10 minutes. Rinse the chunks in water 2-3 times and squeeze out the water.
2. In a pan, fry the sliced onion till brown. Cool and grind along with cloves, cinnamon and cardamom to a smooth paste.
3. Heat oil and add cumin seeds. Add onions, green chilly and ginger-garlic paste. Fry till onions are slightly golden.
4. Add the onion paste and tomatoes and fry for 5-6 minutes.
5. Squeeze out any excess water from soya mini chunks and add to the gravy along with the spices – cumin powder, turmeric powder, coriander powder, red chilly powder, pepper powder and salt. Mix well.
6. Add 1/2 cup water, stir well and cook till the gravy thickens and the spices blend well with the soya chunks.
7. Add the coconut milk and stir well. Simmer for 3-4 minutes. Garnish with coriander leaves.
Serve hot with chapathi.