Ingredients:

• 1/2 kg – soya nuggets
• 4 large tomatoes, diced
• 3 large onions, sliced
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 2 tsp – Red Chilli powder
• 1 tsp – salt or to taste
• 4 tbsp – oil
• A pinch of Turmeric
• For the Yoghurt mixture:
• 3/4 cup – Yoghurt hung for 2-3 hours in a muslin
• 1 tbsp – fresh ginger, thinly sliced
• 1/2 tsp – coarsely crushed pepper
• 2 tbsp – finely chopped fresh Mint leaves
• 1 tbsp – finely chopped fresh coriander
• 1/2 tsp – cumin powder
• Salt to taste

Method:

1. Combine soya nuggets, tomatoes, onions, ginger and garlic paste, red chilli powder and salt.
2. Cook in a karahi/wok until the nuggets are cooked and dry.
3. Add oil and stir fry nuggets until the oil floats on top.
4. Combine all ingredients for yoghurt mixture in a bowl.
5. Add the yoghurt mixture to the soya nuggets just before serving.