I use Saffola brand soya chunks and boil it really well like till every bit and morsel has water soaked like sponge. Squeeze but enough so it remains moist not too dry. Add besan kashmiri lal and salt. And fry it in a nonstick pan with 3 grams oil per serve. So 30 grams soya 3 grams oil. And add 100 grams mushroom, capsicum and onion. You can add another 2 drops gher but this is fine. A little sprinkle of water helps. Then add gochujang 5 gms and garlic chilly sauce 5 gms and 5 gms soy sauce. That’s it. Kashmiri lal adds a lot of flavour and even the chilli garlic. Key is to keep an eye on every ingredient and it’s weight else it can go wrong in calories
If it’s made like this it cannot go wrong. It’s so delicious😋 and filling.
Recipe Courtesy – Prity Pujari