Ingredients
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3 cups Soya Chunks
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Hot Water
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3 tablespoons masala Curry Powder
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2 teaspoons red Chili Powder
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Dash Salt
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2 tablespoons Oil
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½ teaspoons Mustard Seeds
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1 large Onion
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3 Green Chilli
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1 large Tomato
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Sprig Curry Leaves
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½ teaspoons ground Turmeric
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1 teaspoon ground Cilantro
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½ teaspoons Black Pepper
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1 teaspoon Ginger
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1 teaspoon Garlic
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1 tablespoon tomato Ketchup
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Sea Salt
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Water
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2 Cilantro
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Pilau Rice
Directions
Steps
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1
Done
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First, soak the soya chunks in a bowl of hot water for approximately 15 minutes. Prepare the chunks by squeezing out the water, cleaning the chunks and draining away any excess water. Cut the chunks into large bite-sized pieces. |
|
2
Done
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In a frying pan on low heat, roast 2 tablespoons of masala curry powder along with 1 teaspoon of chili powder. Add the soya chunks and dash of salt to the pan. Stir to combine and set to one side for 12-15 minutes. |
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3
Done
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In a large wok heat 2 tablespoons of oil and add the mustard seeds and onions. Sauté until the onions are just softened and translucent. |
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4
Done
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Add the slit green chilies to the pan together with the chopped tomatoes, and sprig of curry leaves. Sauté until the tomatoes are cooked through. |
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5
Done
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Add the turmeric, 1 teaspoon chili, cilantro, 1 tablespoon masala curry powder, pepper, ginger paste and garlic paste. Stir to combine and fry for 2-3 minute. |
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6
Done
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Add the soya chunks with the tomato ketchup. Season lightly with salt. Add approximately ¼ cup of cold water. |
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7
Done
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Scatter with a few cilantro leaves and stir to combine. |
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8
Done
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Cover with a lid and cook on low for 15-20 minutes, or until the curry sauce has coated all of the soya chunks. |
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9
Done
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Serve with pilau rice. |
