- 200 grams soya chunks
- ¾ teaspoon turmeric powder
- 3 tablespoons red chili powder
- 4 to 5 sprigs of curry leaves
- Your favorite vegetables
- Salt to taste
- Oil for frying
- Onions for garnishing
Boil enough water to soak soya, add salt to taste. Add the soya chunks to the hot water and boil them for 2–3 minutes (they will double in size).
Switch off the flame and keep aside for half an hour. Drain the water and rinse under fresh running water, so that all the dirt goes. Now squeeze out the excess water completely, so that while frying the soya chunks will not absorb oil. Cut them into halves.
In a bowl, combine turmeric, red chili powder, and salt and make a paste (if needed, add a little water).
Add the soya chunks and vegetables to the prepared masala and mix well so that the masala gets well-coated. Keep it aside for at least half an hour. The longer the better.
Heat ½ cup of oil in kadai, and when hot, add curry leaves and marinated soya chunks. Fry for a couple of minutes on medium heat until the soya chunks are dry and roasted. Fry them till they become golden brown. Add your choice of vegetables, and keep stirring in between.
Drain on a paper towel and garnish with onion rings and curry leaves.