Soya Chunky Curry

Ingredients

• • Soya chunks - 1 ½ cups
• • Curd (fresh, thick) - 2 cups
• • Aniseeds - ½ teaspoon
• • Curry leaves (chopped) - 1 tablespoon
• • Coriander leaves (chopped) - 1 ½ tablespoons
• • Dhania powder - 1 ½ teaspoons
• • Salt - as required
• • Red chilly powder - 1 ½ teaspoons
• • Sugar - ½ teaspoon
• • Garam masala powder - ¾ teaspoon
• • Oil (for frying) - as required

Ingredients For Frying In Oil & Grinding Together

• • Onions (small, peeled) - ½ cup
• • Garlic - 8 flakes

Ingredients For Dry Roasting

• • Cashew nuts - 15
• • Coconut (dry) - 2 tablespoons

Method

• 1. Heat 6 cups of water in large vessel.
• 2. When it starts boiling, add soya chunks and remove from fire.
• 3. Keep it closed for 10 minutes.
• 4. Strain water, squeeze chunks and repeat the same process (steps 1 to 4) once again. (This process will remove the smell of soya chunks)
• 5. Fry onions, garlic in oil. Dry roast cashews and dry coconut. Grind all of them together to a smooth paste.
• 6. Heat oil in a frying pan or frying pan.
• 7. When oil becomes hot, add aniseed, curry leaves and then ground paste.
• 8. Stir till oil separates from the ground paste.
• 9. Sprinkle dhania powder, chilly powder, salt, sugar and garam masala powder.
• 10. Fry for another one minute and then pour whipped curds.
• 11. Cook till oil floats on top.
• 12. Add chunks with enough water and cook till gravy becomes thick.
• 13. Garnish with chopped coriander leaves and serve hot with chapatis.