Photo credits: Asha Sreedharan
For the Curry Paste 1
For the Curry Paste 2
For the Tempering
In a blender, grind the ingredients for Curry Paste 1 with a little water to a fine paste and keep aside. (However, add the mint leaves after the spices are ground, to keep them whole). Add the ingredients for Curry Paste 2 (grated coconut with the cumin and garlic) to the same blender and grind coarsely. In a pressure cooker, take 1 chopped onion. ‘Fry’ until pink, then add the soy chunks and potatoes. Stir fry for 3 minutes.
Add ground Curry Paste 1 and salt with half a cup of water. Cover the pressure cooker and let it cook for about 3-4 whistles. Open, add the coconut mixture (Curry Paste 2) and let it cook on low heat, until it is dry. To temper, ‘fry’ the other chopped onion, red chillies, mustard seeds and curry leaves. Add to the dish.