Heat two cup of water with salt, add soya chunks to the hot water and cook them for a while.
Drain the soya chunks in a colander, squeeze out excess of water and grind them in a mixie or a food processor.
Keep it aside, this is soya chunks keema.
Heat enough oil in a kadai, add the whole spices (bay leaves, cloves, cinnamon sticks and cardamom pieces) and fry them until they turn brown, meanwhile grind the ginger, garlic, poppy seeds, peppercorns, cumin seeds, fennel seeds, green chilly, grated coconut, coriander leaves and turmeric powder to a fine paste.
Add the finely chopped onions and tomatoes pieces and stir continuously until they get a bit cooked, add the ground paste to the slightly cooked onion and tomatoes and stir them continuously.
Simmer with the lid closed for a while, so that the raw smells goes away from the spices, add the soya chunks keema to the spices and stir them well, add the salt and red chilli powder for a while and add enough water for the formation of gravy.
Cook them for a while on medium flame until the oil separates.
Garnish them with coriander leaves or with mint leaves.
Serve hot as a side dish for chapattis, parathas or as gravy for hot rice.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.