Mangalorean Soy Chunks Curry

Ingredients

• 1 1/2 cups soya chunks, boiled and drained


• 2 potatoes cubed/ ½ cauliflower (optional)


• 2 large chopped onions


• 2 red chillies


• curry leaves


• 5-6 cloves of garlic


• ½" ginger crushed to a paste


• salt to taste

For the Masala

• red chillies to taste


• pinch of turmeric


• 1 tsp cumin seeds


• 2 tbsp coriander seeds


• 3-4" tamarind


• ¾ cup grated coconut

Method
Grind all the spices to a fine powder. Add the coconut, tamarind and a bit of water and grind to a fine paste. Heat a thick bottomed. Add the ginger garlic paste and stir fry. Add onions, curry leaves and red chillies and stir fry till onions are pink. Add the soy chunks and potatoes and  optional cauliflower and stir fry for 2-3 minutes. Add the masala and the remaining half of the onion and mix. Cook for 2-3 minutes.  Add 1- 2 cups of water and salt, depending on the desired consistency. (Should not be very watery).
Bring to a boil, and simmer till the vegetables are cooked or for 15-20 minutes.
Check taste, if it is too spicy add coconut milk.
Tips
Mangalorean dishes are typically spicy. The more the merrier!
The ingredients given here are for medium spicy. Please adjust according to your requirements.
Please avoid spice powders or ready made pastes.
Slow roasting, the spices used for the masala (with a trace of oil) until they become fragrant takes more time but gives far better results.