Cooking Instruction

1. Boil water and soak the soya chunks for 10-15 minutes. Squeeze out excess water once softened.
2. Prepare Khadi Base: In a bowl, whisk besan with curd and water until smooth, ensuring no lumps.
3. Tempering: Heat oil or ghee in a pan, add mustard seeds, cumin seeds, and let them splutter.
4. Add curry leaves, green chilies, crushed garlic, and grated ginger. Sauté for a few seconds.
5. Add turmeric powder, red chili powder, coriander powder, and hing. Mix well.
6. Pour the besan-curd mixture into the pan. Stir continuously to prevent curd from splitting.
7. Add the prepared soya chunks and salt. Simmer on low heat for 10 minutes, stirring occasionally.
8. Garnish with fresh coriander and serve hot with steamed rice or roti.