PREPARATION

1. In a bowl, add 25 grams tamarind, 70 milliliters water and soak for 30 minutes.
2. Strain the tamarind pulp from it. Keep aside.
3. Take a skillet, add 1 litre water, 1/2 teaspoon salt, 80 grams soya chunks and mix it well.
4. Bring it to a boil.
5. Remove it from heat and transfer this into a bowl filled with cold water.
6. Squeeze the soya chunks properly to remove the excess water from it and keep aside.
7. Heat 35 milliliters ghee in a skillet, add the boiled soya chunks in it.
8. Cook for 5 - 7 minutes on medium heat or until it turns dark brown in color.
9. Remove it from heat and keep aside.
10. Take a pan, add 3 dry red chili, teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon black peppercorns, 3 pods cloves and dry roast for 3 - 5 minutes on medium heat.
11. Remove it from heat and transfer this into a blender, add 1 tablespoon garlic cloves, 2 tablespoons ginger, prepared tamarind pulp and blend it well.
12. Heat 30 milliliters ghee in a skillet, add 55 grams onions and fry til translucent or until it turns golden brown in color.
13. Then, add the blended paste in it and mix it well.
14. Cook or 5 - 7 minutes on medium heat.
15. Add 70 grams curd and mix it well.
16. Now, add the cooked soy chunks, 15 curry leaves and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.