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Preparation Time -15 Minutes
Cooking Time - 20 Minutes


Soya Chunks - 200 gm
Onion - 1 (Big size)
Ginger Garlic Paste - 1 tab spoon
Green Chilli - 3
Curry Leaves - 2 Sprigs
Tomato - 1
Grated Coconut - 1/2 Cup
Turmeric Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Red Chilli Powder - 1 tabspoon
Garam Masala - 1/2 teaspoon
Mustard Seeds - 1/2 tab spoon
Cumin Seeds - 1/2 teaspoon
Coconut Oil - As required for cooking
Salt - To Taste

  • Sock Soya Chunks in hot water for 10 minutes and wash and squeeze well in cold water for 2 or 3 times and cut it into pieces and keep it aside.
  • Peel Onion and wash well and slice it.
  • Wash Tomato and Green Chilli and chop well.
  • Heat 2 tab spoon Coconut Oil in a pan and splutter Mustard Seeds in it.
  • Then add Cumin Seeds into this and fry it.
  • Add sliced Onion, Ginger Garlic paste, Green Chilli and Curry Leaves to this and saute well until Onion becomes soft and light Brown colour.
  • Turn down the fire and add Turmeric powder and saute well until remove the raw smell.
  • Add Coriander Powder and saute well until remove raw smell.
  • Then add Red Chilli Powder and saute well till remove raw smell.
  • Add chopped Tomato and Salt to taste and mix well.
  • Cover it and cook it under medium flame until Tomato becomes soft.
  • To this add Soya Chunks pieces and Grated Coconut and mix well.
  • Add Garam Masala powder and Salt and mix well.
  • Cover it and cook it well for 10 or 15 minutes and make it dry as desired.
  • Serve it hot in a serving bowl with Rice and Chapati.
  • If you need spicy dish add some Pepper Powder.
  • Cumin Seeds is an optional ingredients so you can avoid this if don't like its taste.
  • Change the quantity of spices as per your taste.

Soya Chunks Coconut Stir Fry


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Preparation Time - 10 Minutes
Cooking Time - 25 Minutes


Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
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Salt - To Taste
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