Take tinde and scoop out the seeds with spoon or peeler in such a way that you get a lid for your tiny cups. If the seeds are tender , remove and keep aside.
For stuffing : Take oil in a pan and add green chillies, onions and wait till onion becomes brown. Give it a stir and add ginger garlic paste. When the raw aroma goes away combine mince goat meat and capsicum. Cook this mixture for 5minutes and add turmeric powder, red chilli powder, garam masala powder and salt. cover and cook till oil seperates.
Meanwhile in another pan take some oil and add bay leaf. Next add remaining onions , ginger garlic paste and stir till onion turn translucent . next add pinch of salt and poppy seeds. Note that we have added sufficient amount of salt in mixture .
Take the tinde and stuff the meat mixture properly by pressing it . Cover this little cups with lids. And cook till tinde gets soft.
Now add remaining mixture into the pan with some water. You can add water as per choice. I like to relish this dish in thick gravy but it also tastes good in semi liquid gravy when served with white rice.
Garnish with coriander leaves and serve with khuba roti /naan/rice.
NOTE: The seeds that we removed from tinde could be added in mixture. It blends well with the flavours.
