Bring 3 cups water to a boil, switch off the stove.

Add soya chunks and leave them in hot water till they soften.

Debris settles down, discard the water and squeeze off the water from the chunks.

Rinse them in cold water twice and repeat squeezing off the excess water. You will get frothy water from the soya chunks, it is just normal. Set this aside for later use.

If you are using large chunks you can cut each one to two.

Grind the tomatoes and coconut to a smooth paste.

Heat oil in a pan. Then add mustard and cumin seeds.

When they begin to splutter add curry leaves, onions and green chilies.

Fry till the onions turn golden.

Add ginger garlic paste and fry till the raw smell disappears.

Add the tomato and coconut paste.

Fry till it thickens and begins to leave the sides of the pan.

Add red chili powder, garam masala, coriander powder, and salt.

Saute everything well until the spices begin to smell good, for about 3 mins.

Next transfer the soya chunks. Saute them for 3 minutes stirring often, till the meal maker are coated well in the masala.

Pour 1¼ cup water and mix well. Bring it to a boil & simmer. If the curry is too thick add more water.

Cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top when the curry is done. Add coriander leaves and mix. Turn off the heat & let rest for at least an hour so the soya chunks soak up the flavors well.

Serve soya chunks curry with plain rice, variety rice or roti. We usually squeeze some lemon juice and serve with raw onions, cucumber and carrot slices on the side.