Bring water to a boil and add the soya chunks.

Mix well, cover, and let them soak.

Drain, squeeze excess water from the soya chunks, and set aside.

Heat oil in a pan.

Add mustard seeds and let them splutter.

Add chopped onions, curry leaves, turmeric powder, and salt. Sauté well.

Add chopped tomato and cook until mushy.

Add avarakkai , sambar powder and soya chunks; mix well.

Pour in water, cover, and cook until the vegetables are tender.

Remove the lid and continue cooking until the masalas are well absorbed.