Mamta's Kitchen

Stuffed Tomatoes, Curried

Bharwa Tamatar ki Sabji

Reeta Kumar

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Tomatoes can be stuffed with various fillings like paneer or cottage cheese, potatoes, mince meat and chicken etc. They are quite simple to make. They can be served either dry or in a curry gravy. Serves 4-8

Ingredients

  • 8 medium size tomatoes, 1-2 per person

  • For stuffing:

  • 100 gm. paneer or fresh cottage cheese

  • 100 gm. (2 medium) potatoes

  • 1 tsp. finely chopped coriander leaves

  • 2 tbs. frozen or fresh shelled peas, boiled, drained and lightly mashed

  • 1-2 green chillies, finely chopped

  • 1 tsp. grated ginger

  • 1 tsp dry mango powder (amchoor) or pomegranate powder (anardana powder)

  • 1/2 tsp. chilli powder

  • 1 tsp. Garam Masala

  • Salt to taste

  • 1 tbs. ghee

  • 1/4 tsp cumin seeds

  • 1 tsp. dhania powder

  • For Curry sauce. You can make a sauce of your own choice:

  • 1 medium onion, peeled and finely chopped or grated

  • 1/2 inch piece of ginger, peeled and finely grated

  • 2-3 cloves of garlic (optional), peeled and grated

  • Inside flesh/seeds of tomatoes, saved from above tomatoes

  • 2-3 tbs. cooking oil

  • 1 tsp. cumin seeds

  • 1 small pinch of asafoetida or hing

  • 1 level tsp. turmeric powder

  • 1/4 tsp. chilli powder

  • 1 tsp. of coriander powder

  • Salt to taste

  • 1/2 cup of milk or water

  • 1/2 tsp. Garam Masala

  • 1/2 tbs. cream for garnishing

  • 1 tbs. chopped coriander leaves, finely chopped

Instructions

  1. Wash and dry tomatoes. Slice thin tops off, as lids. Save lids. Scoop out tomato flesh/seeds, using a melon baller or potato peeler. Save the flesh for gravy. Keep tomatoes up-side-down, to drain.

  2. Place all stuffing ingredients in a bowl, except the ghee, cumin seeds and coriander powder. Mix well.

  3. Heat ghee in a wok or kadhai, add cumin seeds. When seeds splutter, add coriander powder, stir.

  4. Add the stuffing mix and fry for 5 minutes, until well mixed. Turn heat off.

  5. Divide the mixture equally into 8 portions and spoon fill each tomato. Replace the tops. You can hold them with a tooth pick or tie with cotton.

  6. Making Gravy:

  7. Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.

  8. Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.

  9. Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt).

  10. Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours.

  11. Add tomatoes saved from above and stir fry until oil separates.

  12. Stir in garam masala.

  13. Add milk or water, bring to boil and simmer for a couple of minutes.

  14. Pour gravy in a flat serving dish. Place tomatoes on top of the gravy.

  15. Cover and cook in microwave, on full, for 3 minutes or in a pre-heated oven, approximately 250º C, 475º F, for 8-10 minutes. Tomatoes must not be overcooked or they will collapsed

  16. You can garnish them with coriander leaves. You can even sprinkle some grated cheese and grill under a preheated grill for a couple of minutes, just before serving.

  17. Serve hot, with Chapatti and a dal of choice.

Notes

  • They can also be cooked in a frying pan, on a medium-low heat and with the lid on.

  • If using meat or chicken, replace paneer with these and cook as above.

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