1Heat 6 Cups of Water in a pan. When boiled, add the dry Soya Chunks and let it boil for about 3 minutes. Off the heat and let it stay closed for ½ hour.
2Drain the Soya Chunks and wash them in cold Water. Squeeze thoroughly and repeat this washing in cold Water and squeezing the Water out for at least 3 times. Keep the washed and squeezed Soy chunks aside till ready to be used.
3Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste.
4Marinate the prepared Soy Chunks with half of the ground paste. Keep the rest for later use.
5Heat a tablespoon of Oil in a pan on medium high heat and shallow fry the marinated Soy Chunks for about 5 minutes or till it starts to brown here and there. (This will take some time as the Water in the Soy Chunks will ooze out before getting brown.)
6Take the Soy Chunks out of the pan and add the rest of the Oil and Ghee.
7Add Onion and Curry Leaves; saute till the Onion is slightly browned.
8Add the left over ground mixture and saute on medium heat for 5 minutes stirring constantly. (This step will decide the color of the Roast.)
9Add ½ Cup Water and the fried Soy Chunks and stir continuously till all the Water is absorbed. Add more Salt if needed at this stage.
10Add Coconut Milk and continue sauteing till the liquid part is all absorbed and the roast is kind of dry.
11Sprinkle 1/2 teaspoon Coconut Oil, ¼ Teaspoon Garam Masala Powder and a sprig of Curry Leaf on top of the roast; switch off the heat and let it sit covered for 20 minutes before serving it warm with Rice or Chappathi.