Soya Keema Tinda

Ingredients 

• 1 cup soya granules, soaked in water
• 10-12 tinda
• 5 tablespoons oil
• 2 tablespoons cumin seeds
• 1 tablespoon finely chopped ginger 
• 6-8 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons coriander powder
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoons red chilli powder
• 1 1/2 teaspoons dried mango powder
• 1/4 cup tomato puree
• Salt to taste
• 3 non spicy green chillies 
• 20-25 shallots

Method

1. Scrape the tinda and cut off a thin slice at the top. Scoop out the flesh, finely chop it and keep aside.Heat 3 tbsps oil in a non stick kadai. Add 1 tsp cumin seeds and sauté till fragrant. Add ginger and garlic and saute till golden. Add onion and sauté
2. Add finely chopped tinda flesh, mix and cook for 6-8 minutes. Add 1 tbsp coriander powder, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp amchur and sauté.Add tomato purée and sauté for 2-3 minutes. Add soya granules (keema) and salt and mix well.
3. Stuff this mixture into the scooped out tindas.Heat the remaining oil in another non stick kadai. Add the remaining cumin seeds and sauté till fragrant. Roughly chop green chillies and add to the kadai.Place the tinda in the kadai. Add shallots, cover and
4. Add the remaining red chilli powder, coriander powder, turmeric powder, amchur, salt and mix well. Cover and cook for 5 minutes. Transfer into a serving bowl and serve hot.

Nutrition Info