Switch on the saute mode in your instant pot and when hot add the sesame, peanuts, garlic, ginger, tamarind given under masala paste and saute until the peanuts are roasted. Set it aside.

Now add a tsp of oil and saute the onions until golden brown. Set it aside along with the peanuts

Now add the coconut and roast it until golden brown. Set it aside too.

Now grind everything together with a cup of water to a smooth paste and set it aside. (You could roast all these ingredients in a normal pan too)

Now add the remaining oil and heat it up.

Add the items given under tadka and let the mustard seeds splutter.

Now add the small onions and saute until they turn golden. Add the chopped tomatoes, spice powders - coriander, cumin, turmeric and chilly powder and mix everything.

Cook everything for couple of minutes.

Now add the ground mixture, soya chunks, 2 cups water, salt, jaggery and cook everything for 10 minutes for manual high. Let the pressure release naturally.

Open up and check seasoning. Serve hot with rice.

Cook soya chunks according to pacakage instructions. Squeeze the excess water and set it aside.

Heat a pan and add a tsp of oil,  when hot add the sesame, peanuts, garlic, ginger, tamarind given under masala paste and saute until the peanuts are roasted. Set it aside.

Now add the onions and saute until golden brown. Set it aside along with the peanuts.

Next add the coconut and roast it until golden brown. Grind all the roasted  ingredients (the spices, coconut and onions) with 1 cup water to a smooth paste. Set it aside.

Now add the remaining oil to the pan and temper it with the ingredients mentioned under temper. (Mustard seeds, cumin seeds, curry leaves)

When the mustard seeds splutter, add the small onions and saute until they turn golden. Add the chopped tomatoes, spice powders (coriander, cumin, turmeric and chilly powder) and cook everything for 4 to 5 minutes in medium flame until you see the oil releasing from the sides of the pan.

Now add the ground mixture, soya chunks, 2 cups water, salt, jaggery and cook everything in low medium flame for 10 minutes stirring once in a while.

Check seasoning again and adjust as needed. Serve hot with rice garnished with cilantro leaves.