Directions
Soak the soya chunks in water for about half an hour, so that the soya chunks are soft to use. Later squeze out the water from the soya chunk and keep aside.
Heat 2 tbsp of vegetable oil in a pressure cooker. Splutter mustard seeds and cumin seeds. Add onions and saute, till they turn brown. Add the ginger-garlic paste and fry, till they turn light brown. Add curry leaves and saute for few minutes. Add turmeric powder, chilly powder, coriander powder, pepper powder and garam masala and salt and stir well. Once the raw smell goes, add 1/4 cup of water and allow it to boil. When it starts to boil, add the soya chunks and mix well. Pressure cook it upto 3 whistles. After it cools, open the pressure cooker and if there is any water remaining, keep on flame, till the water dries up completely.
Heat coconut oil in a pan. Add the soya chunks and fry well. Serve with rice or chappathis.
