KEEMA STUFFED TOMATO CUTLETS

Ingredients:

¼ kg. Mutton mince

¼ cup water

1 tsp. chilli powder

½ tsp. cumin powder

¼ tsp. turmeric powder

¾ tsp. salt to cook mince,

¼ tsp. to fry mince, plus a pinch of salt for tomatoes.

100 gms. Fresh peas

2 tsp. oil to fry mince

1 small onion, chopped

½ tsp. garlic ginger paste

A few sprigs of coriander leaves, chopped

¼ cup bread crumbs

Method:

1. Cook mutton mince in a vessel or pressure cooker with ¼ cup water, 1 tsp. chilli powder, ½ tsp. cumin powder, ¼ tsp. turmeric powder and ¾ tsp. salt for 5 minutes.
2. Add peas and cook till done and all water evaporates.
3. In a small kadai, heat 2 tsp. oil.
4. Add chopped onions, garlic ginger paste and fry for a minute.
5. Add the cooked mince and fry till light brown.
6. Add chopped coriander leaves, sprinkle ¼ tsp. salt, stir well and keep aside to cool.
7. Wash and cut tomatoes into half and scoop out al the pulp.
8. Sprinkle a pinch of salt inside the tomatoes.
9. Stuff tomatoes with keema (mince) mixture.
10. Close mouth of tomatoes with bread crumbs.
11. Place tomatoes on a tawa with hot oil (as for frying eggs) with the mouth portion of the tomatoes downwards.
12. When brown, turn on the other side.
13. Remove and serve.