Method:
Soak soy chunks in luke warm water for 15 minutes. Squeeze to remove excess water. Grind together coconut, green chilies, cloves and peppercoms into a fine paste. Heat oil, add curry leaves, mustard seeds, dried red chilly, stir for a moment then add onions. Cook till soft and translucent. Add coconut paste, cook for 3-5 minutes, add soy chunks, cook again for some time. Then add water adjust salt, bring to a boil. Serve hot.
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Soya Chunks
|
100 gms |
|
Soya Refined Oil
|
10 ml
|
|
Curry leaves
|
6 nos
|
|
Mustard seeds
|
5 gms
|
|
Dried red chilly
|
1 no
|
|
Onion chopped
|
120 gms
|
|
Ginger paste
|
10 gms
|
|
Garlic paste
|
10 gms
|
|
Grated coconut
|
60 gms |
|
Green chillies
|
5 nos |
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Cloves
|
3 nos
|
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Peppercorns
|
3 nos
|
|
Salt
|
To taste
|