Stuffed Tomatoes In A Curry Sauce, No Onions
Bharwa Tamatar ki Sabji, Bina Pyaz Ki
Reeta Kumar
Not from Mamta: This tasty recipe is from my younger sister Reeta Kumar. It is for when tomatoes are in season and inexpensive. Tomatoes can be stuffed with various fillings, like paneer or cottage cheese, potatoes, mince meat, chicken etc. Here, they are made with a vegetarian filling.They are quite easy to make. Serve them on their own or in a curry gravy. Experiment with other stuffings.
Serves 4
Edited October 2023
Ingredients
2 medium size tomatoes, 1/2 per person
For the stuffing:
2 tsp. ghee, clarified butter
1/4 tsp cumin seeds
50 gm. (2 medium) potatoes
50 gm. Paneer or fresh cottage cheese or Mozzarella cheese
1 tsp. coriander powder
1/2 tsp. finely chopped coriander leaves
1 green chillies, finely chopped
1/2 tsp. Garam Masala
For the Curry sauce. (You can make a sauce of your own choice):
2tbsp. cooking oil
1/2 tsp. cumin seeds
1 small pinch of asafoetida or hing
1 tsp. grated or finely chopped ginger
Inside flesh/seeds of tomatoes, saved from above tomatoes
1/2 tsp. turmeric powder
Chilli powder to taste
1 tsp. of coriander powder
Salt to taste
1/2 cup of milk or water
1/2 tsp. Garam Masala
1/2 tbsp. cream for garnishing (optional)
1 tbsp. coriander leaves, finely chopped
Instructions
Wash and dry tomatoes. Slice thin tops off. Keep them to use as lids.
Scoop out the tomato flesh/seeds, using a melon baller or potato peeler, even a teaspoon. Save the flesh for the sauce/gravy.
Place the tomatoes up-side-down, to drain.
Place all stuffing ingredients in a bowl, except the ghee, cumin seeds. Mix well.
Heat ghee in a wok or karahi, add cumin seeds. When the seeds splutter, add the stuffing ingredients and fry for 4-5 minutes, until well mixed. Turn the heat off.
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.
Making the Curry Gravy:
Peel onions and ginger and grind together in a food processor or chop finely or grate by hand.
Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
Add ginger. Fry until golden to medium brown (not burnt).
Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
Add tomatoes saved from above and stir fry until oil separates.
Add and stir in garam masala.
Add milk or water or a mix of both, bring to boil and simmer for a few minutes.
Pour gravy in a flat serving dish. Place tomatoes on top of the gravy.
Cover and cook in microwave, on full power, for 3 minutes. Alternatively, cook in a pre-heated oven, at 250? C, 475? F, for 8-10 minutes. Tomatoes must not be overcooked or they will collapsed
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.
Serve hot, with Chapatties
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, adjusting time to make sure that it is cooked through.
