Ingredients​
| Soya chunks | 1 ½ cups (nuggets) |
| Fresh thick curds | 2 cups |
| Aniseeds | ½ tsp. |
| Chopped curry leaves & Coriander leaves | 1 ½ Tbl.tsp |
| Dhania powder | 1 ½ tsp, salt as required |
| Garam masala powder | ¾ tsp |
| VVS Gingelly Oil |
|
| Red chilli powder | 1 ½ tsp |
| Sugar | ½ tsp. |
| Grind together: Fry in little Oil | |
| Small Onions (peeled) | ½ cup, garlic 8 flakes |
| Dry roast: Cashewnuts | 15 |
| Dry coconut | 2 Tbl.sp. |
Methods
- Heat 6 cups of water in large vassel.
- When it starts boiling, add soya chunks and remove from fire. Keep closed for 10 minutes.
- Strain water squeeze chunks and repeat the same process (step 1 to 3) once again. (This process will remove the smell of soya chunks)
- Fry onions, garlic in oil. Dry roast cashews and dry coconut. Grind all of them together to a smooth paste.
- Heat oil in a frying pan or kadai.
- When oil becomes hot, add aniseed, curry leaves and then ground paste.
- Stir till oil separates from the ground paste.
- Sprinkle dhania powder, chilli powder, salt, sugar and garam masala powder.
- Fry for another one minute and then pour whipped curds.
- Cook till oil floats on top.
- Add chunks with enough water and cook till gravy becomes thick.
- Garnish with chopped coriander leaves and serve with chapthis.