I saw the recipe in "Aval vikatan" magazine sometime back, modified here and there to suit our taste buds.
Mixed vegetables-1/2cup [I have used carrots,beans and potato]
Cilantro to garnish
For masala powder
Whole pepper corns-5
Small piece of ginger
Dry roast the items till you get a nice aroma, let it cool and grind it into coarse powder.
Bring a cup of water to rolling boil, add the choya chunks, cook for couple of minutes and put off the flame. Let it sit for 5 more minutes, then wash the soya chunks with cold water, squeeze out the water nicely.
Heat oil in a pan, make the tempering with mustard seeds. Then add the chopped onion, green chilly and fry till the onions become transparent.
Add the tomatoes and cook until they become soft. Then add the marinated veggies and soya, cook for 2-3 minutes.
After 5-6 minutes, reduce the heat to low, cook until the oil separates from the korma, garnish with cilantro and serve as a side dish for roti/idli & dosa.
You can use only soya chunks to make this kurma. As I had very little soya in hand, I added veggies.
You can avoid the tomato if the curd is sour.