Ingredients:
Method:
- Soya chunks / nuggets: 100 gms / 1 cup
- Cornflour: 50 gms / ½ cup
- Onion, cubed & layers are separated: 3
- Capsicum, diced / cubed: 1 large
- Green chiilies, chopped: 3-4
- Garlic & Ginger, chopped: 1 tsp
- Soya sauce: 2-3 tbsp
- Tomato sauce / ketchup: 1 tbsp (optional)
- Vinegar: 1 tsp
- White oil: 3 tbsp
- Salt to taste
- Spring onions, chopped: 1 bunch
Method:
- Boil water in a pan, add a little salt, soak the soya chunks. Cover the pan and let the soya chunks soak for 15-20 mins. Press and squeeze out excess water and keep aside.
- Take a bowl, combine 1 tbsp of cornflour in a little cold water, soya sauce & vinegar and mix well. Keep aside.
- Mix the rest of the corn flour with a little water in a bowl to make a smooth batter. Heat oil in a kadhai, lightly coat the soya chunks in the batter and saute them. Drain and keep aside.
- Heat oil once again (add extra oil, if required). Add the cubed onion & capsicum pieces and saute for 3 - 4 mins till the onion and capsicums are tender.
- Stir the cornflour and soya sauce mixture, add to the kadhai and keep on stirring. Add soya chunks, chopped green chillies, garlic & salt, mix well so that all the soya chunks get coated with the gravy. Add tomato sauce (optional) and mix well.
- Adjust water (as per your requirement of gravy), cook for 5 - 6 mins till the gray become thick. Remove from fire, transfer in a serving dish.
- Garnish with grated ginger, chopped spring onions and serve hot with noodles / chowmein or fried rice.