Soya Chilli Gravy

Boil one cup of soya chunks and squeeze out all the water.

In a bowl, add the boiled soya chunks, Schezwan sauce, ginger-garlic paste, all-purpose flour, cornflour, salt, and red chilli powder. Mix well to coat the chunks.

Deep fry the coated soya chunks in hot oil until they are crispy and golden brown.

Prepare a slurry by mixing cornflour with half a cup of water until smooth.

In a hot pan with oil, sauté chopped garlic, ginger, and green chillies.

Add diced onions and capsicum to the pan and stir-fry briefly.

Add red chilli powder, salt, Schezwan sauce, green chilli sauce, soy sauce, and tomato ketchup. Mix everything together well.

Add the crispy fried soya chunks to the sauce and toss to combine.

Pour in vinegar and half a glass of water, and bring to a simmer.

Gradually pour in the cornflour slurry while stirring continuously to thicken the gravy.

Cook for another minute, garnish with fresh coriander, and serve hot.