Cooking Instruction

1. Boil water and soak the soya chunks for 10-15 minutes. Once softened, squeeze out excess water.
2. Heat coconut oil in a pan, add mustard seeds, cumin seeds, fennel seeds, and let them splutter.
3. Add curry leaves, crushed garlic, grated ginger, and green chilies. Sauté for a few seconds.
4. Add sliced onions and sauté until golden brown. Then, add chopped tomatoes and cook until soft.
5. Add turmeric, red chili, coriander, black pepper powder, and salt. Mix well and cook for 10 minutes.
6. Add the prepared soya chunks and thin coconut milk. Let it simmer for 10 minutes.
7. Sprinkle garam masala and thick coconut milk. Stir well and cook for another 2 minutes.
8. Turn off the heat, drizzle some coconut oil, and garnish with curry leaves.