30-40 soya chunks (soaked in warm salted water for 20minutes, squeeze dry)
2 cups slightly sour curd
2 tbs oil
1 tsp sugar
2 level tbs gram flour (besan)
¼ tsp turmeric
1/2 tsp gram masala, sliced onion (medium)
2 cups thick coconut milk/cream,
2 cups water
Grind: 4-5 green chillies, handful of coriander leaves, and 8 curry leaves and 3-4 flakes garlic. Keep this chilli paste aside.
In a pan, add oil and the squeezed dried soya chunks. Fry till golden brown. Add ground chilli paste and fry for 2-3 minutes. Add garam masala and fry further for a few seconds. Whisk curds with salt, turmeric, sugar and gram flour in a separate bowl. Add this whisked curd to soya masala mix in the pan. Add 1-2 tbs water and bring to boil. Add coconut milk and simmer for 15-20 minutes.
Optional: Boil a bunch of silver beat leaves with little salt. Drain water and add boiled silver beat leaves to above prepared soybean yoghurt curry and simmer for 3-4 minutes.
Serve with vegetable pulav or steamed rice.
Recipe courtesy: Subbalakshmi Yerramilli