Soya nuggets stir fried with a few vegetables and masalas.
Drain the soya nuggets and squeeze out excess water. Put in a bowl, add yogurt, ½ teaspoon chilli powder and salt, mix and set aside to marinate for 30 minutes.
Heat sufficient oil in a kadai. Deep-fry marinated soya nuggets till golden brown. Drain on absorbent paper.
Heat 2 tablespoons oil in a non-stick pan. Add onion and sauté till golden brown.
Add ginger-garlic paste, mix and sauté well. Add tomato, mix and sauté till it turns soft and pulpy.
Add coriander powder, remaining chilli powder, turmeric powder and little water, mix and sauté till oil leaves the sides of the pan. Cool the mixture and blend into a smooth paste with water as required.
Heat 1 tablespoon oil in a non-stick wok. Add spring onion bulbs, fried soya nuggets, baby corn, carrot, broccoli, red and yellow capsicum and toss well.
Add the onion-tomato paste and salt, mix well and cook for 1-2 minutes.