Method :1. Soak a cup of soya chunks in a sufficient hot boiling water for 10 minutes. After the time, you'll find it doubled in size. Now, you have to squeeze out the excess water from the soya chunks and cut each chunk half and keep them aside.
2. Next process is to dry roast 1/4 and 1/8 cup of freshly grated coconut in the heated pan till it turns deep brown colour. To avoid burning the grated coconut, you must keep stirring so the heat is evenly distributed.
3. Now, in a small liquidizer, add dry red chillies, ginger, garlic and roasted coconut with enough water. Grind them to a smooth consistency kind of red paste.
4. In a heated pan, add 2 tbsp of oil, chuck in ingredients under "Temper Section", a minute later followed by sliced onion and salt. Fry till the sliced onions are translucent. At this stage, start adding diced tomato and the red paste. You may need to add 1/4 to 1/2 cup of water to further cook the gravy till the oil from the coconut oozes out, changes to dark red colour and water had reduced indicating the sign to add soya chunks and small cubed potatoes.
5. Let the gravy cook in low flame and check for the seasoning. After, the gravy changed colour slightly and oil oozes out, add 1/2 cup of coconut milk and further cook for another 15 minutes before switching off the flame. The Rendang has to be at semi-dry consistency.
|Vegetarian Soya Chunks Rendang|
|Unflavored without GMO soy chunks|