Soak the mini soya chunks in boiling water for 15 minutes. Drain and keep aside.
In a large saucepan over a medium heat, warm the olive oil then add ginger garlic paste. Once it sizzles a little add all the vegetables and cook on high heat to sauté the vegetables for 3 to 4 minutes.
Add the water and hot sauce, salt to taste and let the vegetable cook on low heat for 15 minutes.
Add the soya chunks and cook for another 10 minutes until the soya is soft and the vegetables are tender. Add chopped fresh coriander as garnish and serve hot.