Long Green Chillies (one that is used to make Bajji, generally called Bangalore Chillies) – 1/4 kg
Soya Chunks – 50 gms
Oil as required
Dry Coriander Powder – 2 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Salt to taste
Sugar – 1/2 tsp (optional)
Grind Together 1:
Big Onion – 3, peeled and diced
Tomato – 3
Ginger – 1/2 inch piece
Red Chillies – 4
Grind Together 2:
Coconut – 4 tblsp, grated and roasted
Sesame Seeds – 2 tblsp, roasted
1. Wash, cut and remove the seeds from the chillies and cut lengthwise carefully.
2. Cut each again into two pieces.
3. Cook soya chunks in a pressure pan with enough water until one whistle.
4. When the pressure subsides, drain, pour cold water and squeeze it using your hand.
5. Keep it aside.
6. Heat oil in a kadai, saute the chillies and keep it separately.
7. Saute the ground masala paste 1 in the left over oil, until oil oozes out from the paste.
8. Add salt, sugar, coriander powder, garam masala and stir together.
9. Add fried chillies, squeeze soya, little water and cook for a few minutes.
10. Add ground paste 2 and switch off the stove when it starts boiling.
11. Serve hot.