Ingredients (Serves 4 - 5):
Soya chunks -- 1 cup
Onion -- 2 cups, chopped
Tomato -- 1 cup, chopped
Garam masala -- 1 tsp
Turmeric powder -- ½ tsp
Red chili powder -- 1 tsp
Coriander powder -- ½ tsp
Ginger -- 1 tsp, thinly chopped
Garlic -- 1 tsp, thinly chopped
Shredded coconut -- ¼ cup
Cashews -- 15
Cinnamon stick -- 1 inch stick
Cloves -- 4
Cardamoms -- 3
Coconut milk -- ¼ cup (optional)
Mustard seeds -- 1 tsp
Cumin -- 1 tsp
Red chilly -- 1
Curry leaves -- 1 sprig
Coriander leaves -- few, to garnish
Salt -- to taste
Oil -- 1 tbsp
Preparation:
In a heat proof bowl, place the soya chunks. Pour in boiling water to it and let it stand for few minutes. Once cool, squeeze the soya to remove the excess water and keep aside.
Grind the ginger, garlic, shredded coconut, cashews and the whole spices into a fine paste. Keep it aside.
Heat oil in a pan. Add the mustard seeds and cumin and let it splutter. Then add the red chilly and the curry leaves. Saute for half a minute.
Add the finely chopped onions and saute until they are translucent. Add the chopped tomatoes and saute until they are mushy. Add the turmeric powder, chilly powder and coriander powder. Saute until the raw smell goes off.
Add the soya chunks and saute for a minute. Then add the ground paste. Mix well and let it cook for a while until the oil separates.
If more gravy is required, add coconut oil or water, depending upon the consistency required. Let it come to a boil.
Switch off the flame and sprinkle garam masala and coriander leaves.
Serve hot with chapathi / ghee rice / pulav.
