|soya chunks||1 1/2 cup|
|onion||1 (small – finely chopped)|
|red chilly powder||1/2 teaspoon|
|green chilly||1 (Slit)|
|turmeric powder||1/4 teaspoon|
|coriander powder||1 tablespoon|
|garam masala||1/2 teaspoon|
|coriander leaves||1 tablespoon (finely chopped)|
|ginger||one small piece|
|fennel seeds||1 teaspoon|
|pepper corns||1/2 teaspoon|
|coconut (grated)||4 tablespoon (optional)|
1. Boil enough water in a pan until it bubbles up vigorously. Then turn off the flame, add soya chunks to it, cover and keep it aside for 15 – 20 minutes. Then rinse soya chunks in cold water 3 – 4 times to remove raw smell. Drain water, squeeze it nicely to remove all water content and keep it aside.
2. Meanwhile, in a pan, heat oil, add ginger and garlic and saute well. Next add chopped onion and saute well till it becomes translucent. Then add roughly chopped tomatoes and saute well till it becomes mushy and the raw smell goes off. Turn off the flame and allow it to cool.
3. Transfer the sauteed ingredients to a mixer jar, add coconut to it, add little water and grind to a smooth paste. Keep it aside.
4. Now clean the pan and in the same pan, add oil. When oil is hot enough, splutter mustard seeds. Then add chopped onion, green chilly and curry leaves. Saute till onion turns light brown in color.
5. Then add the ground masala paste along with turmeric powder, coriander powder, red chilly powder, garam masala and salt. Saute for a few minutes.
6. Add soya chunks and mix well. Mix well so that the masala gets coated well.
7. Now add 3 cups of water, bring it to boil and then reduce the flame, cover and cook for 10 – 15 minutes.
8. Finally, garnish with coriander leaves.
9. Soya chunks masala is ready. Serve it with chapathi / roti / phulka.
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Enjoy cooking and serving