Spicy Pepper Soya Fry

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Pepper Soya Chunks Fry:--
INGREDIENTS :-
250 g Soya Chunks,(Boiled)
1/2 tsp Fennel Seeds,
5 Red Dry Chillies
1 tbsp Garlic ginger paste,
4 tbsp Sesame oil,
2 white onions, finely diced,
2 ripe tomatoes, diced,
200 ml water,
Curry Leaves,
Coriander leaves chopped,,
Salt as Taste,



Pepper masala

1 tsp fennel seeds
1 tsp cumin seeds
2 tsp coriander seeds
2 tsp black peppercorns
3 small dried red chilies

Instructions:-
1.To make the pepper masala, dry-roast the spices over a gentle heat. Cool, then grind to a fine powder. Store in an airtight container and use as required.
2. Using a mortar and pestle, pound the garlic and ginger to a smooth paste.
3. Heat the oil in a wide, Fennel seeds over a medium heat for 30 seconds until fragrant. Add the onion and stir over a high heat until golden, about 4 minutes. Add half the pepper masala and stir until fragrant. Add the ginger garlic paste and the tomato and fry for a few minutes, then season with the salt and cook, stirring, for another minute or so.
4. Add the Soya Chunks and stir to coat in the aromatics. Fry for 3−4 minutes until the Chunks is beginning to colour. Add 1 cup (200 ml) water, then cover the pan with a tight-fitting lid. Reduce the heat and simmer for 15 minutes or until most of the liquid has been absorbed and the Soya Chunks is cooked and tender.
5. Remove from the heat and check the seasoning. Serve with Parotta, appam (steamed rice pancakes) or steamed rice.

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