1: Soak the soya chunks in hot water with salt. Cover and let it rest for 5 minutes.
2: Once soaked, drain the soya chunks completely.
3: Add the ingredients for the marination and mix. Set this aside.
4: Heat coconut oil in a pan and add fennel seeds, coconut chunks, curry leaves, ginger, garlic, green chili, and curry leaves. Sauté for 2 minutes or until the ingredients start to brown.
5: Add onion and shallots. Sauté until they start to brown.
6: Add red chilli powder, coriander powder and salt. Sauté for 2 minutes.
7: Add the marinated soya chunks and mix. Add water, cover and simmer for 5 minutes.
8: Open the lid and add black pepper powder and garam masala powder. Stir and cook until the remaining moisture dries up. Cook for 3-4 minutes without the lid to allow the soya to get slightly crisp.
9: Remove from the heat and serve with rice or parotta.
