Soy Nuggets in Coconut Paste

Ingredients

3 cup soy nuggets
1 small onion, sliced
1 Tbsp ginger garlic paste
1 tsp cumin seeds
1 Tbsp chili powder
1 green chili, cut into halves
1 tomato, quartered
1 carrot, cut diagonal into 3 inch pieces
2 small potatoes, cut into quarters
3 to 4 Tbsp of Coconut masala paste

For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind.

Method

Pour boiling water on the soy nuggets and let it become soft. Once soft drain the water and squeeze the water out. Set aside

Heat oil in a  pan and add the cumin seeds. Then add the onion, garlic ginger paste and curry leaves. Stir till onions are translucent. Then add the soy nuggets and stir for about 2 or 3 minutes. Add some salt and then add the chili powder and the tomato. Cook stir for about 3 to 5 minutes. Then add the potatoes and 1/4 cup water and cook until the potatoes are slightly cooked. Then add the carrots and the masala paste and the green chili.  Add a little more water and cook until the carrot are done but still crisp.

Adjust the seasonings.  Sprinkle with chopped cilantro and serve it hot. I like it slightly dry and not in a curry form.