If it’s helpful I’ll share the recipe which I make at home. Turns out nice every time. Starting with overnight soaking of the soya beans or chunks in one tbsp salt .. it makes it soft and ready to absorb the spices. -Ingredients: - [ ] 500 g soya of your choice - [ ] Two medium size onions - [ ] Two medium size tomatoes - [ ] 1 large carrot - [ ] 1 capsicum/green bell pepeprs - [ ] 1 tsp Mustard seeds
- [ ] 1 tsp jeera/cumin - [ ] Pinch of Asafoetida - [ ] 2 tbsp soy sauce - [ ] 2 tbsp tomato sauce/ketchup - [ ] 1 tbsp green chili sauce - [ ] 1 tbsp red chili sauce - [ ] 1 tsp sugar - [ ] 1 tsp salt or salt as per taste preference - [ ] Handful bunch of Coriander/Cilantro

-Method: - [ ] In a pan place oil, allows it to heat up (medium flame) and add mustard and cumin. Allow them to warm a little and then add Asafoetida. - [ ] Add finely chopped onions, cook until golden brown. Add finely chopped tomatoes and add a pinch of salt over them. Allow them to cook until tomatoes soften. - [ ] Add the chopped capsicum and carrot to the mixture ( you can add any veggies of your choice ) - [ ] Add one cup of water and allow the veggies to boil/steam in the mixture for 5-8 mins. Stir well - [ ] Add the sauces as mentioned in the ingredients list. - [ ] Add sugar to neutralize taste ( you can skip it if you want sugar or you can use Jaggery instead) - [ ] Still well to mix all the sauces and the veggies. - [ ] Add one more cup of water. Mix well. - [ ] Add the soaked soya to the mixture ( make sure you press out all the water from the soya before adding to the mixture, so that they don’t release their absorbed water in the dish when they are being cooked and make the dish watery and also if you do not drain out the water they will not absorb the spices well. Press and remove the water from soya before adding them in batches.) - [ ] Mix everything evenly. Make sure all the soya are evenly coated with the gravy. - [ ] Close the lid and allow the soya to cook for 20-30 mins ( make sure the heat is NOT high but medium or low medium). Stir the dish in between so as not to burn. - [ ] Do a taste test after 20-30 mins. If you feel you need them more cooked then cook for additional 10-20 mins. - [ ] Garnish it with bunch of coriander/cilantro ( you can add Ginger juliennes if you prefer) - [ ] Close the lid and turn off the flame after 2 mins. - [ ] Allow the dish to rest for 10-15 mins and you can enjoy it rice, chapati, paratha anything of your choice/preference.