Heat oil in a kadai. Deep fry the marinated soya chunks/meal maker pieces until golden brown. Fry it in small batches evenly. Don't over fry the soya. It can turn hard. Drain them in kitchen tissues.
In the same kadai, remove excess oil. Use rest of the oil for the sauce preparation. In medium flame, saute ginger and garlic in the same pan.
Once it's sauteed well, add dried red chilli and chopped spring onion white bulbs. Give a stir.
Add chopped bell pepper. Saute them well until soft. Add oil as needed.
Mix chilli sauce, soya sauce and tomato ketchup. Add the sauces into the pan. Mix it well. Taste the gravy and add the sauce, if needed according to your taste. Adjust salt. If you find, sauces are getting dry, sprinkle some water.
In medium high flame, add fried soya chunks pieces. Mix everything well. Stir it well for a couple of minutes, until soya chunks get coated well with the sauces. Adjust the sauces and salt as per your taste. Be careful with soya sauce.
At the end, toss in half of the spring onion greens.
Garnish with the rest of spring onion greens and sesame seeds. Serve it immediately, or else it will turn soggy. Enjoy 🙂