Ingredients:
Soya Chunks - 1 1/2 cups
Fresh Thick Curds - 2 cups
Aniseeds - 1/2 tsp
Curry Leaves - 1 1/2 tblsp, chopped
Coriander Leaves - 1 1/2 tblsp, chopped
Dhania Powder - 1 1/2 tsp
Salt - 1 1/2 tblsp
Red Chilli Powder - 1 1/2 tsp
Sugar - 1/2 tsp
Garam Masala Powder - 3/4 tsp
Oil - to fry

Grind together:
Fry in a little oil
Small Onions - 1/2 cup, peeled
Garlic - 8 flakes
Dry roast
Cashewnuts - 15
Dry Coconut - 2 tblsp

Method:
1. Heat 6 cups of water in large vessel.
2. When it starts boiling, add soya chunks and remove from fire.
3. Keep it closed for 10 minutes.
4. Strain water, squeeze chunks and repeat the same procedure once again. This process will remove the smell of soya chunks.
5. Fry onions, garlic in oil. Dry roast cashews and dry coconut. Grind all of them together to a smooth paste.
6. Heat oil in a frying pan.
7. When oil becomes hot, add aniseed, curry leaves and then the ground paste.
8. Stir till oil separates from the ground paste.
9. Sprinkle dhania powder, chilli powder, salt, sugar and garam masala powder.
10. Fry for another one minute and then pour whipped curds.
11. Cook till oil floats on top.
12. Add chunks with enough water and cook till gravy becomes thick.
13. Garnish with chopped coriander leaves and serve hot.