Soya Chunks Curry

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings

Ingredients

12 to 15 soaked and chopped soya nuggets
1/2 tsp tamarind (imli)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
4 to 5 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
3 chopped onions
1 1/2 chopped tomatoes
1/4 cup grated coconut
1 tsp mustard seeds ( rai / sarson)
curry leaves
3 tbsp oil
salt to taste

Method

Boil water in a pan with little salt. Add soya chunks and switch off theFlame and keep it in the water for 5 minutes.Drain the water and wash the soya chunks with normal water and squeeze outThe water completely.You may cut it into half if you like and keep it aside.For the gravyHeat 1/2 tsp oil in a pan and add coriander seeds, jeera seeds, fennelSeeds, red chillies and saute well. Make sure you turn off the heat beforeThe chillies gets burnt. Remove from pan.In the same pan, saute the 1 and 1/2 chopped onions until it slightlyTurns brown.Add tomatoes and cook until it gets mushy.Add grated coconut and turn off the flame immediately. Allow it to cool.Grind both together into a smooth paste and keep it aside.Heat oil in a pan and add mustard seeds. When it starts to crackle add tge remaining onions, curry leaves and saute it.Add soya chunks.Add the grounded paste and saute it for a couple of minutes.Add tamarind paste, 1 and 1/2 cup of water and salt to taste.Cook in a slow flame until it thickens.Garnish with corriander leaves.It can be served with roti, dosa and rice.