Spicy Soya Chunks Roast

Ingredients

• Soya chunks - 250 g
• Large onion - 2 whole
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Tomato - 1 whole
• Mustard seeds - 1 tsp
• Curry leaves - 3 whole
• Dry red chilies - 2 whole
• Coconut bits - 2 tbsp
• Fennel seeds powder - 1/2 tsp
• Salt to taste
• Oil
• Grated coconut - 3/4 cup
• Dry red chilies - 6 whole
• Garlic - 2 clove
• Cloves - 4 whole
• Cinnamon stick (1-inch) - 1 whole
• Coriander seeds - 1 tbsp
• Peppercorns - 1 tsp
• Fennel seeds - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri red chili powder - 1 tbsp

Instructions

1. 1Bring a pan of water to a boil, add the soya chunks and let it boil for 5 minutes; then remove from heat, drain well, let them cool for a few minutes, and squeeze out any excess water.
2. 2Prepare the roasted spice paste: heat a little oil in a dry pan and toast the grated coconut, 6 dry red chilies, 2 garlic cloves, 4 cloves, the cinnamon stick, coriander seeds, peppercorns, and fennel seeds, stirring until the coconut turns golden brown.
3. 3Remove the toasted spices from the heat, immediately stir in the turmeric powder and Kashmiri red chili powder so they do not burn, let the mixture cool a little, then grind it to a smooth paste.
4. 4Heat oil in a skillet, add the mustard seeds and let them splutter, then add the 2 dry red chilies, curry leaves and coconut bits and sauté briefly until fragrant.
5. 5Add the ginger paste, garlic paste, chopped onions and chopped tomato and cook until the onion softens and the tomato breaks down and the mixture is aromatic.
6. 6Stir in the ground coconut-spice paste and combine it with the onion mixture so the flavors meld together.
7. 7Add the boiled soya chunks, mix well, cover and cook on medium flame for 5 minutes to allow the chunks to absorb the flavors.
8. 8Open the lid, add the fennel seeds powder (1/2 tsp), stir well, then continue to cook on low flame for 30-40 minutes, stirring occasionally, until the chunks are dry and nicely roasted.
9. 9Taste and adjust salt, then serve hot with steamed rice or chapati. Optional: sprinkle chopped cilantro before serving for a fresh finish.