Mock meat - manglorean mutton curry recipe

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Serves 4

Prep time : 45 mins

1. 2 cups soya chunks boiled and drained well
2. 2 potatoes par boiled and cut in cubes
3. 1 large onion chopped
4. 2 tsp fresh grated ginger
5. 2 tsp fresh crushed garlic
6. 3 large tomatoes chopped
7. Salt to taste
8. 1 tbsp coconut/rice bran/safflower oil

To grind

1. 6-8 spicy red chillies (depending on your tolerance for spice)
2. 10-12 non spicy red chillies
3. 2 heaped tablespoons coriander seeds
4. 1 heaped tsp jeera seeds
5. 1/2 tsp pepper
6. Large pinch of ajwain and methi seeds
7. 1" cinnamon
8. 2-3 cloves
9. 1 star aniseed 
10. 1/2 coconut grated
11. 6-7 cloves garlic
12. 1/2 tsp turmeric powder
13. 1 tbsp tamarind

Roast ingredients 1-11 on a slow flame, stirring regularly till the coconut starts becoming light brown and spices become aromatic.

Do not roast till it gets too burnt/dark brown.

Grind this, with tamarind, turmeric powder and a bit of water till very fine.

Check the taste, if its too spicy add some more tamarind to even it out

In a large thick based pan heat oil and fry onions till it becomes transparent

Add ginger and garlic and stir fry for another couple of minutes

Add tomatoes and fry for 1-2 minutes

Add soya chunks and potatoes and fry on a medium flame till potatoes are almost cooked

Add the ground paste and salt and fry for 2-3 minutes

Add enough water to cover soya chunks and potatoes and boil for 2-3 minutes. 

Reduce flame to medium and cook for 10-15 minutes. 

If you prefer to have more gravy add some more water and cook, if its too spicy coconut milk could be added.

This dish can be served with dosas/ pau/ brown rice.