Soya Chunks Salna

PREPARATION

1. In a heavy skillet, add 1 litre water, 1/2 teaspoon salt, 130 grams soya chunks and mix it well.

2. Bring it to a boil.

3. Boil for 5 - 7 minutes.

4. Remove it from heat and transfer them into the water.

5. Squeeze them well. Keep aside.

6. Heat 20 milliliters coconut oil in a pan, add 1 tablespoon green chili, 100 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 170 grams tomato and saute until it turns soft and pulpy.

8. Cook for 3 - 5 minutes on medium heat.

9. Add 125 grams coconut and mix it well.

10. Cook for another 3 - 5 minutes on medium heat.

11. Remove it from heat and cool for about 8 - 10 minutes.

12. Transfer this mixture into a blender and blend it into a smooth paste.

13. Heat 30 milliliters coconut oil in a skillet, add 2 teaspoons fennel seeds, 1 inch cinnamon stick and stir well.

14. Add 1 tablespoon ginger garlic paste and stir for 2 - 3 minutes.

15. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.

16. Now, add 100 grams tomato and saute until it turns soft and pulpy.

17. Cook for 5 - 7 minutes on medium heat.

18. Add the blended paste in it and mix it well.

19. Add 1/2 teaspoon turmeric and stir well.

20. Then, add the boiled soya chunks and mix it again.

21. Now, add 750 milliliters water and mix it again.

22. Bring it to a boil.

23. Add 1 teaspoon paprika, 1 teaspoon salt, 1 1/2 teaspoons curry powder and mix it well.

24. Cover it with lid and cook for 12 - 15 minutes on medium heat.

25. Open the lid and give it a nice stir.

26. Add 2 tablespoons coriander and mix it well.

27. Garnish with coriander.

28. Serve hot with roti.