Soya Chunks Curry

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Ingredients:
1 cup mini soya chunks 2+2 tbsp oil 4 tbsp fresh grated coconut 1 tsp fennel seeds/saunf 1/2 tsp black pepper seeds 1 tsp cumin seeds/jeera 1 tbsp ginger garlic paste 2 medium onions 2 medium ripe tomatoes 1 tsp kashmiri red chilli powder
1 tsp tikhalal red chilli powder 1.5 tsp coriander powder 1/2 tsp garam masala 1/4 tsp haldi/turmeric powder
1 tsp tamarind paste
1 tbsp kasuri methi salt to taste
2 tbsp chopped coriander leaves

Recipe:
1. Soak soya chunks in cold water for an hr. Drain out the water completely.
2. Add soya chunks to a saucepan and add water and salt. Bring the water to boil and then simmer for 5 mins. Cover and keep it aside for 10 mins. Then remove them from hot water and soak in cold water.
3. Blend the onions to a fine paste and keep them aside.
4. In a kadai, heat oil. Add grated coconut and fry till they turn brown. 
5. Then add fennel, cumin seeds and black pepper and fry for 2-3 mins. Switch off the flame and let it cool completely.
6. Blend then to a smooth paste by adding little water. Keep this also aside.
7. Now in a kadai, heat oil and add ginger garlic paste. Saute for 2 mins.
8. Then add the onion paste and saute till all the water evaporates. Then add finely chopped tomatoes and mix well.
9. Saute till tomatoes turn soft, then add haldi, chilli powders, garam masala and coriander powder.
10. Mix well and saute for 2-3 mins, covered.
11. Drain the excess water from the soya chunks and add then to the above mixture in kadai. Mix well.
12. Add the blended paste (step 6) to the soya masala and mix well. 
13. Add tamarind paste and mix well. Adjust the salt in the gravy. Let the gravy comes to boil.
14. Add crushed kasuri methi and coriander leaves. Cover and let it simmer for 5 mins. 
15. Soya Curry is ready to be served with hot phulkas, ghee roti, romali roti...Enjoy!!!

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