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1: Bring water to a boil along with salt. Add the soya chunks, turn off the heat, cover and rest for 15 minutes.

2: Strain out the water completely, then rinse it and set aside.

3: In a mixer jar, blend the tomatoes to a fine paste and set aside.

4: Separately, blend together the coconut, poppy seeds, cashew seeds and fennel seeds.

5: Heat oil in a pan and add the whole spices, curry leaves, onion and green chilli. Saute until the onion turns translucent.

6: Add the ginger garlic paste, mint leaves, coriander leaves, and saute for a minute.

7: Add the tomato puree along with all the powdered spices and salt. Add kasuri methi, if using.

8: Saute for 3-4 minutes to cook out the raw flavour from the spices.

9: Add the coconut paste and cook for 4-5 minutes.

10: Add water and soaked soya chunks. Cover partially with a lid and cook on low heat for 10 minutes, or until the oil starts to float on top.

11: Finish with chopped coriander leaves, and turn off the heat. Serve with parotta, dosa or idli.