PREPARATION

1. In a heavy skillet, add 1 litre water, 1/2 teaspoon salt, 450 grams soya chaap and bring it to boil.
2. Remove it from water and cut it into pieces.
3. Deep fry it in a heated oil.
4. Heat a pan and dry roast 2 tablespoons peanuts,1 1/2 tablespoon poppy seeds, 2 tablespoons white sesame seeds, stir once and add add 20 grams grated coconut.
5. Stir well and cook for a 2-3 minutes.
6. Take out the prepared mixture in a bowl and add 60 milliliters water.
7. Transfer it into blender and blend to a smooth paste.
8. Heat 2 tablespoons oil in a wok and add 1/4 teaspoon fenugreek seeds, 1/2 teaspoon cumin, 1/2 teaspoon coriander seeds 1 bay leaf and mix well.
9. Add, 1 1/2 teaspoons green chili, 1 tablespoon curry leaves, stir once and then add 1 teaspoon ginger garlic paste, 160 grams onion paste and cook until it changes colour.
10. Then, add 190 grams tomato puree, mix and let it cook for 3-4 minutes on medium heat.
11. Now , add prepared blended paste, mix once , then add 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon red chili. Mix all ingredients well.
12. Add 950 milliliters water and stir well.
13. Cover and cook for 5-8 minutes on medium heat.
14. Now, remove the lid, stir once and add fried soya pieces in it.
15. Then, add 80 grams tamarind pulp and mix well.
16. Cover and cook for another 8-10 minutes.
17. Remove the lid, add 1 tablespoon coriander and mix well.
18. Garnish with chopped coriander and serve hot.