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 and let them splutter. Then add curry leaves, sliced onions, and green chillies. Sauté until onions turn golden brown. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
3. Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, black pepper powder, and garam masala. Cook until tomatoes soften.
4. Add the chopped soya chunks and mix well. Pour in thick coconut milk, salt, and lemon juice. Cook for 5 minutes until the mixture thickens. Remove from heat.
5. On low flame, place a banana leaf for a few seconds to soften it. Then place the soya mixture in the center of the leaf. Wrap the leaf tightly and secure it with a thread or toothpick.
6. Heat a pan and place the wrapped banana leaf parcel. Cook on low heat for 5-7 minutes on each side until the flavors are infused.
7. Unwrap and serve hot with rice or Kerala-style parotta.