Dry roast the coconut and sesame seeds till golden in colour. Set aside to cool. Then grind along with the peanuts into a fine powder.
Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. Make a paste with ginger-garlic paste, all the remaining powdered spices and some water. Keep aside.
Heat oil in a pan and saute the onion and curry leaves till light brown. Now add the prepared spice paste and fry till the oil separates.
Add the ground coconut powder and saute on a low flame till well combined. Add some water, tamarind paste, the drained soya nuggets, mint leaves and the fresh chilies.
Cover and simmer for 2-3 minutes or till the gravy slightly thickens. When done, switch off the flame and garnish with coriander leaves. Give it a stir and serve with any form of rice preparation or Indian bread.
