Chunky Curry 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 Oil to fry 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.