Soya Chunks Masala

Ingredients

Soya chunks, 175 g
Potato small (cut in to pieces), 1 no
Vegetable oil,    2 tbs
Onion (finely chopped), 2 medium
Ginger (finely chopped), 1 tbs
Garlic (finely chopped), 1 tbs
Green chilies (slit), 2 nos
Curry leaves, a few
Tomato (finely chopped), 1 no
Tomato sauce, 1 tbs
Coconut oil,   1 tbs
Coconut (chopped),  2 tbs
[Optional] Coriander leaves (chopped), 2 tbs

Spices:

Turmeric powder, 1 tsp
Chili powder, 1 tbs 
Pepper powder, ½ tsp
Coriander powder, 1 ¼ tbs
Garam masala powder, 1 tsp
Fennel powder, ½ tsp

Note: Here I used mini soya chunks. If you use normal chunks, cut into two pieces.
Another thing is, I always use homemade chili powder, which is not too spicy. You can adjust spices according to your preference.

Preparation:

• Soak the soya chunks for two hours, then squeeze out the water. Cook in a pressure cooker with potato and 1/4 glass of water (to avoid burning) until one whistle blows.
• When the pressure releases, open the pressure cooker and transfer into a bowl.
• Heat vegetable oil in a frying pan and add ginger, garlic and green chilly. Sauté for one minute or until the raw smell goes away.
• Add onion and curry leaves, then sauté until the onion turns brown.
• Add spices and sauté for another minute.
• Add finely chopped tomato, sauce and sauté until the tomato cooks well or mashes.
• Add soya chunks, potato and sauté for ten minutes on a very low flame to coat the masala.
• Check the salt. Remove from fire. 
• Heat oil in a small pan. Add coconut pieces and sauté until it turns little brown, then mix with the soya chunk masala. 

Soya chunk masala is ready to enjoy with poori or chappati. Please like, comment and share. Thank you :)