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Baked Tomato Cups

Ingredients:

  • 6 medium size tomatoes – halved, 1 ½ tsp mustard seeds.
  • 6-8 leaves curry leaves (patta), 2 medium onions-chopped
  • 4 tbsp chopped capsicum, 2 medium apples- finely chopped
  • 4 tbsp fresh brown bread crumbs
  • ½ tsp salt, ½ tsp pepper, a few corianders leaves (hara dhania)
  Directions:
  1. Roast wheat bran in a heavy pan, for about 5 minutes till light golden brown. Keep aside.
  2. Soak soya flakes in water for 5 minutes and drain. Squeeze flakes.
  3. Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and green chillies, let cumin seeds turn golden.
  4. Add onion. Cook for two minutes. Add turmeric and salt. Stir for 1 minute. Add tomato puree and chopped tomato. Stir fry for 2-3 minutes. Add carrots. Mix well.
  5. Add soya flakes. Stir for 3-4 minutes. Add roasted bran. Mix well. Cover and cook on low heat till fluffy and excess moisture evaporates. Add coriander and lemon juice to taste. Serve.
 

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