You need –
- Small soya chunks – 1 cup (soaked in hot water for an hour and drained)
- Mixed veggies – 1 cup (I used frozen)
- Onion – 1 large, finely chopped
- Tomatoes – 2 large, finely chopped
- Coriander powder – 1 teaspoon
- Chili powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala – ½ teaspoon
- Amchur powder – ¼ teaspoon
- Whole spices –
- Green cardamom – 3
- Clove – 3
- Carave seeds – ½ teaspoon
- Cinnamon stick – 1’inch piece
- Bay leave – 1
- Salt to taste
- Cooking oil – 2 tablespoons or as required
To grind to a fine paste-
- Freshly grated coconut – ¼ cup
- Cashew nuts – 10, soaked in water for about 30 mins
- Fennel seeds – ½ teaspoon
- Fresh coriander leaves – ¼ cup, packed
- Green chili – 1 or to taste
How to –
Grind all the ingredients under “To grind” to a fine paste just adding little water. Set aside. Squeeze the water well out of the soaked soya chucks and keep aside.
Heat oil in a heavy bottom pan, add the whole spices and allow to sizzle. Add the onions and cook till translucent. Add the chopped tomatoes, coriander powder, chili powder, turmeric powder and cook till mushy.
Add the ground paste and cook till the oil starts to separate. Add the soya chucks, veggies, about ½- ¾ cup of water and salt to taste. Cover and let it simmer for 10-12 minutes.
Add the Amchur powder, garam masala and sprinkle some chopped coriander leaves. Stir well. Turn the heat off and serve hot with any Indian flat bread or rice.