Step 1

Bring 3 cups water to a boil, switch off the stove.

Step 2

Add soya chunks and leave them in hot water till they soften.

Step 3

Debris settles down, discard the water and squeeze off the water.

Step 4

Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.

Step 5

If you are using large chunks you can cut each one to two.

Step 6

Grind the tomatoes and coconut to a smooth paste.

Step 7

Heat oil in a pan. Then add mustard and cumin.

Step 8

When they begin to splutter add hing, curry leaves, onions and green chilies.

Step 9

Fry till the onions turn golden.

Step 10

Add ginger garlic paste and fry till the raw smell disappears

Step 11

Add the grinded tomatoes paste.

Step 12

Fry till it begins to leave the sides of the pan.

Step 13

Add red chili powder, garam masala, coriander powder, and salt.

Step 14

Fry everything well until the raw smell of the masala goes away for 3 mins.

Step 15

Next transfer the soya chunks.

Step 16

Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.

Step 17

Pour water just enough to make a thick gravy.

Step 18

Bring the water to a boil and cover.

Step 19

Cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top.

Step 20

Garnish soya chunks curry with coriander leaves.