Soya Chunks: 1 ½ cup
Onion: 2 while frying+1 for marinating
Capsicum: 1 while frying+1for marinating
Tomato: 1 while frying
Oil: 4 tbsp
Marinade Masala to Grind
Onion: Half of 1 onion
Tomato: 1 small
Lemon juice: 2tbsp
Kashmiri Chilli powder: 1 1/2tbsp
Garam Masala: 1tsp
Cardamom: 3 pods
Cumin seeds: 1tsp
Coriander leaves chopped: 3tbsp
Garlic: 3 cloves
Method Of Preparation
Soak the soya chunks in hot water to about 20-25 minutes. Squeeze well while washing and wash thoroughly. Squeeze well and keep aside.
In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.
Blend this to a smooth paste.
Cut 1 onion and 1 capsicum into cubes
In a bowl take the blended paste, then add the soya chunks to it and mix well with hand. Then add the onion and capsicum cubes. Mix well again with hand.
Marinate to about 1 hour.
Cut the 1 onion, capsicum and tomato in cubes and keep aside.
Heat oil in a wide non stick pan, add in the marinated soya chunks.
Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with soya chunks and other veggies.
Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.
Keep in medium flame to about 5 more minutes until all are well mixed.
Switch off the flame and add chopped coriander leaves.
Note: it is important to use a non stick wide pan. Soya chucks have the tendency to absorb more oil so use oil less oil