How to make Soya Keema Tinda -

Spicy soya granules stuffed in tinda.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Tinda (टिंडा)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Soya Keema Tinda checkout Soya Baingan Keema, Soya Delight, Soya Chop Patio, Soya Keema Urad . You can also find more Main Course Vegetarian recipes like Gogi Rajma Lasooni Palak Vegetable Stewed Rice-SK Khazana Badami Mixed Vegetable

Soya Keema Tinda

Soya Keema Tinda Recipe Card

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With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Keema Tinda Recipe

  • Soya granules soaked in water 1 cup

  • Tinda 10-12

  • Oil 5 tablespoons

  • Cumin seeds 2 tablespoons

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 6-8 cloves

  • Onion finely chopped 1 medium

  • Coriander powder 2 tablespoons

  • Turmeric powder 1/4 teaspo a pinch

  • Red chilli powder 1 1/2 teaspoons

  • Dried mango powder 1 1/2 teaspoons

  • Tomato puree 1/4 cup

  • Salt to taste

  • Green chillies non spicy 3

  • Shallots 20-25

Method

Step 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

Step 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.

Step 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

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.