Chop the potatoes into small cubes. Peel and cube it if you prefer. Also, potatoes here cook up very fast so I don't par boil them. If you feel it will take too long, pressure cook the potatoes or boil them in some water for 10 mins before using. You can use any variety of potato you like.

Slice the onions and tomatoes thin and long.

Cook the soya chunks in boiling water with some salt for 10 mins until soft. You can also pressure cook it in some water but I find that cooking it this way is easier. You can add some milk to it at this stage to get rid of the smell of soya chunks. We don't mind it so much so I don't waste milk doing that.

Drain and set aside.

Heat oil in a pan and add the mustard seeds. When they pop, add the cumin, urad dal, fennel seeds, green chillies, garlic ginger, and curry leaves. Saute for a minute until the ginger and garlic smell roasted. Then add the onions and saute until they turn golden brown. Follow it with turmeric, red chilli powder, and coriander. Fry for another minute.

Then, add the tomatoes and cook until the mixture turns mushy - about 3-4 mins.

Squeeze the water out of the cooked soya granules as much as possible and add it to the above mixture along with the potatoes. Mix well and add salt. Sprinkle some water over it and cook covered, stirring occasionally, until the potatoes are cooked soft - about 10 mins.

Serve hot with rotis or chapatis.