Bring 4 cups of water to a rolling boil, add 1/2 tsp salt and the soya chunks to it. Keep covered and let it soak for 30 mins.
Heat the oil in a pan and add the dry red chillies.
To this, add the onions, capsicum, green chillies and ginger-garlic paste.
Fry for 2-3 minutes on medium heat until the red chillies turn brown and the onions get transparent. Take care not to burn the chillies. Turn off heat.
When ready, drain the soaked soya chunks in a colander and reserve the water.
Squeeze them gently to remove excess water and add to the pan. The soya chunks should be very soft at this stage.
Turn the heat back on. Add salt and toss well, letting everything cook together for about 5 minutes and until well combined.
Takes the reserved water from soaking the soya chunks and adjust it to get 1.5 cups water in total, adding more plain water if required
Add the soya sauce, pureed tomato and tomato sauce to this water and mix well.
Turn the heat to high and add this to the pan with the soya chunks.
Mix well on high heat for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins until the gravy cooks down and the soya chunks absorb some extra moisture.
When done, adjust salt. Garnish with the spring onions.