Kerala-Style Soya Chunk Pepper Roast

Ingredients (17)

• ·g dry soya chunks
• ·salted water
• ·tbsp coconut oil
• ·medium onion
• ·tbsp ginger-garlic paste
• ·green chilies
• ·sprigs curry leaves
• ·tsp freshly crushed black pepper
• ·tsp coriander powder
• ·tsp garam masala
• ·tsp fennel powder
• ·tsp coconut oil
• ·tsp fennel seeds
• ·garlic slices
• ·sprig curry leaves
• ·lime juice
• ·tbsp chopped coriander leaves

1. 1

   Boil soya chunks in salted water for 8–10 minutes. Drain, rinse, squeeze well, and cut into halves.

2. 2

   Heat 2 tbsp coconut oil in a pan. Add curry leaves.

3. 3

   Add sliced onion with a pinch of salt and cook until golden brown.

4. 4

   Add ginger-garlic paste and green chilies. Cook until the raw smell disappears.

5. 5

   Lower heat and add crushed black pepper, coriander powder, garam masala, and fennel powder. Add 2–3 tbsp water and cook until oil separates.

6. 6

   Add the squeezed soya chunks and roast on medium-low heat for 8–10 minutes until dry and slightly crisp.

7. 7

   For the tadka, heat 1 tsp coconut oil in a small pan. Add fennel seeds, garlic slices, and curry leaves. Cook until garlic turns lightly golden.

8. 8

   Pour the tadka over the roast. Add lime juice and chopped coriander leaves. Toss once and serve hot with the Malabar parotta.