- 1 no – Onion (chopped finely)
- 1/2 no – Tomato (chopped finely)
- 2 or 3 nos – Green chilies (as per taste)
- 1 tsp – Ginger garlic paste
- 1/2 cup – Soya chunks
- 1/4 cup – Carrot (chopped finely)
- 1/4 cup – Beans (chopped finely)
- 1/4 cup – Green peas
- 1 tbsp – Coriander leaves
- Salt as needed
- 2 tbsp – Coconut grated
- 1 tsp – Fennel seeds (Perunjeeragam)
- 2 nos – cashew nuts
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram (ulunthu)
- 4 nos – Curry leaves
- 1 pinch – Asafoetida
- Wash and boil soya chunks in water for 5 mins.Once done soak cooked soya chunks in cold water for 2 mins and squeeze out the water, do it twice to get rid of the soya smell. Cut soya chunks in to small pieces and keep it aside.
- Grind all items given for grinding in to fine paste and keep it aside.
- Heat oil in a pan, splutter mustard seeds, split black gram, curry leaves and a pinch asafoetida.
- Add onion, green chili, ginger garlic paste along with salt and sauté until golden brown. At this stage add tomato and fry for few seconds.
- Add all vegetables fry for sometime and then add chopped soya chunks along with required water ;cover and cook for 10 minutes or until vegetables cook.
- Finally add ground paste and cook over medium flame for 5 to 10 minutes. Garnish with coriander leaves and serve hot with chappathi.