This Curry goes well with chapathi or with any Indian bread.
Ingredients:
Soya Chunks - 20
Onion - 1
Tomatoes - 2
Green Chilli - 1
Mustard
Sombu/Fennel -1/4 spoon
Curry Leaves - 8
Corriander Leaves - 2 tbsp's finely chopped
Turmeric Powder - a pinch
For Grinding:
Ginger-1 inch size
Garlic- 5 pieces
Sombu/fennel- 1 spoon
Grated Coconut-3 spoons
Cashews-8
Chilli powder- 1 spoon
Corriander Powder- 2 spoons
Grind the above into a paste.Method:
Boil the soya chunks in water (add ¼ spoon of salt in water) for 10 minutes. Then Squeeze them and put it in cold water. Squeeze them again and drop them in cold water to squeeze again. cut the Soy chunks into half.
In a kadaai /Pan..Add 5 spoons of oil. Add mustard. When it crackles..Add sombu/fennel. Now add Slitted Green Chilli and finely chopped onion and fry it well. After the onions got fried add finely chopped tomatoes. Fry them well.
In a kadaai /Pan..Add 5 spoons of oil. Add mustard. When it crackles..Add sombu/fennel. Now add Slitted Green Chilli and finely chopped onion and fry it well. After the onions got fried add finely chopped tomatoes. Fry them well.
Now add turmeric powder a pinch, and Soya chunks. Mix them well.
Add the grounded paste and mix well.
Add water as per the consistency you require. Add coriander leaves and Curry leaves and close the kadai with a lid.
Let the fragrance of the curry arrive and the oil leaves at the edges of the kadaai.
Serve it Hot with Rice or Chapathi.