Ingredients
Soya chunks - 1 cup
Onion - 1 medium
Tomato - 1 no
Garlic - 4 pods
Ginger - a small piece
To roast and grind
Grated coconut - 11/2 cup
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Fennel powder/ Perumjeerakam - 1 tsp
Cloves - 3 nos
Cinnamon - 1 small piece
Cardamom - 2 nos
For tempering
Mustard seeds- 1/2 tsp
Curry leaves
Dry red chillies - 2 nos
Method
Soak soya chunks in water for 10 minutes. Then transfer it to a pressure cooker and cook till 1 whistle. Switch off the stove. Squeeze out excess water from cooked soya chunks.
Heat 1 tsp of oil in a pan. Add grated coconut and fry till golden brown. Now add cloves, cinnamon, and cardamom. When the coconut turns brown, add coriander powder, chilli powder, turmeric powder and fennel powder. Stir them and immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding. and grind them to a fine paste.
Heat oil in a pan. Splutter mustard seeds, dry red chillies and curry leaves. Now add chopped onion, ginger and garlic. Saute well. When onion turns light brown, add chopped tomato. When tomato is all mashed up, add ground paste, required water and salt. Bring this to a boil. Add cooked soya chunks and cook. When the gravy turns to a thick consistency, switch off the stove. Serve hot with rice or chapati.
