Spicy Tomato and Soya Chunk Stir-Fry

1Boil water in a pot and add the soya chunks (1 cup). Let them soak for 15 minutes. Drain the water and squeeze out the excess moisture from the soya chunks (1 cup). Keep them aside.

2Heat oil (2 tablespoons) in a pan or wok over medium heat. Add the cumin seeds (1 teaspoon) and allow them to splutter.

3Add the finely chopped onions and sauté until they turn golden brown.

4Add the minced garlic (2 cloves), grated ginger, and slit green chilies (2). Sauté for a minute until the raw smell disappears.

5Dice the tomatoes into small pieces and add them to the pan. Cook until the tomatoes become soft and mushy.

6Add the red chili powder (1 teaspoon), turmeric powder (½ teaspoon), garam masala (½ teaspoon), coriander powder (½ teaspoon), cumin powder (½ teaspoon), and salt. Mix well to combine all the spices with the tomatoes.

7Add the soaked and squeezed soya chunks (1 cup) to the pan. Stir-fry for 5 minutes, ensuring that the chunks are well-coated with the tomato masala.

8Cover and cook for another 5-7 minutes, allowing the flavors to blend together.

9Garnish the stir-fry with freshly chopped coriander leaves.

10Serve hot with roti, rice, or bread.