1medium size red onion(5.65 oz/ 161 g, sliced thinly)
1 ½teaspoonsalt
¼teaspoonturmeric powder
1½tablespoonscurry paste
2 to 3green chilies(optional)
¼cupfine chopped cilantro
Instructions
In a big mixing bowl, soak the soya chunks in hot water along with ½ teaspoon salt for 30 minutes. After 30 minutes, the chunks would puff up and get spongy. Squeeze the water from the chunks and keep it in a bowl. Discard the water.
Place a heavy bottom pan on medium heat and pour the oil.
Once the oil heats up, drop the cumin seeds and fennel seeds. Let it sizzle for a few seconds and then, drop the sliced onion.
Sprinkle ½ teaspoon salt, turmeric and sauté for about 3 minutes or until the onions are softened and turn mild golden brown.
Add the curry paste, sauté and then, drop the soft soya chunks. Stir and cook for 3 minutes. Pour 1½ cup of water and green chilies (optional). Sprinkle ½ teaspoon of salt and let it simmer for 5 minutes.
Finally, add half of the chopped cilantro and give it a stir. Taste for salt and add any, if required.
Sprinkle rest of the finely chopped cilantro on top and serve warm.
Notes
The cooking time will change if you have to make the curry paste while preparing this dish.