Firstly, boil the water in a large pot and 1 tsp of salt.
Further, add the soya chunks. Cook for about 8-10 minutes and stir occasionally.
Drain and rinse the soya chunks under cold water. Squeeze out excess water and set aside.
Now, add onion, tomato, garlic, and ginger in a blender and make a coarse paste and keep aside.
Heat oil in a pan or kadai over medium heat. Add the hing/asafoetida, cumin seeds and rai (mustard seed) and let them splutter.
Add the onion and tomato paste and cook for about 5 minutes. Stir in between.
After that, add turmeric powder, red chili powder, coriander powder, garam masala, amchur, salt, and chili garlic sauce. Mix well and cook for a couple of minutes to allow the spices to blend.
Add the boiled soya chunks to the masala and stir to coat them evenly.
Additionally, add mayonnaise to the soya chunk masala and mix well.
Cook for 5-7 minutes, allowing the flavors to infuse.
Garnish with fresh coriander leaves.
Remove from heat and serve the Soya Masala Sabji as a side dish or use it as a filling for wraps or sandwiches.
Enjoy the flavorful and protein-rich Soya Sabji Dry as a versatile and delicious addition to your meals.