Add soya keema, water and cook. Now add chopped coriander and mint sprigs, mix well and cook till done. Set aside. Heat remaining olive oil in another non-stick pan. Add red chilli powder and saute.

In a bowl take some hot water and soak the soya bean keema for some time. 2. In boiling water, blanch the bathuva and saute it in a pan. 3. In a separate pan, heat some oil. Add chopped ginger, green ...