Soya keema Matar - Make a paste of the ginger-garlic and all the dry spices along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.
Heat oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown.
Add the spice paste and saute for 2-3 minutes. Add the chopped tomatoes along with some water. Cover and cook till it is mashed.
Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed. When done, add ghee and coriander leaves. Give it a toss and keep aside.
Salan - Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water. Keep aside.
Grind the onion, ginger & garlic to a fine paste and keep aside. Make a slit in the chilies and deseed them. Stuff with the prepare soya keema matar.
Heat 1 tbsp. oil in a pan and shallow fry them till light brown. Drain and keep aside.
Temper the remaining oil with mustard seeds and curry leaves. Allow it to splutter. Add onion-ginger-garlic paste and saute till oil separates.
Add the ground paste, turmeric powder and red chili powder and fry. Add tamarind water, salt and some extra water if required and simmer. Cover and cook till the gravy thickens.
Switch off the flame and transfer to a serving dish. Arrange the stuffed green chilies over the gravy and garnish with coriander leaves. Serve as a side dish with pulao, biryani, plain steamed rice or chapatis.
