Boil the water and add the soya chunks, milk and add salt to this.
Adding milk to this will suppress the smell of soya chunks.
Let this boil for 12-15 minutes.
After that keep it closed for 10 minutes.
Chop the garlic finely.
Chop the onions finely and capsicum into cubes.
Add oil in a pan, and add the garlic pieces.
Add in the onions and saute for 4- 5 minutes in a medium flame.
Meanwhile, drain the water from the soya chunks and squeeze out the excess water from the soya chunks.
When the onions turn pink, add the red chilli powder, salt and soya sauce.
Add the capsicum and saute for some time in high flame for 2 minutes.
Now add the soya chunks and mix well.
Add the coriander leaves and saute well.
Serve hot with vegetable fried rice or rotis.
Recipe courtesy: Jeyashri`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.