BHARREY BAGHARE TAMATE
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BHARREY BAGHARE TAMATE
12 medium sized tomatoes (1 ? pounds) filling 22 ounce paneer 12 ounce Mushrooms unsalted butter to saut? Mushrooms 6 tablespoons processed cheese 1 medium sized red bell pepper 1 medium sized yellow bell pepper 1 teaspoons coriander leaves chopped fine 4 green chilies chopped fine 24 cashew nut halves 1/2 teaspoons shahjeera freshly roasted salt to taste for the gravy 1/2 cup oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 16 curry leaves 12 ounce onions chopped 41 teaspoons ginger paste strained 11 teaspoons garlic paste strained 1 1/2 teaspoons chili powder 1 teaspoon turmeric powder salt to taste 6 tablespoon Onion paste fried 4 tablespoon tamarind pulp for the paste 1/2 cup groundnuts roasted 3/4 cup grated coconut 41 teaspoons sesame seeds 22 ounce onions chopped 11/2 teaspoons coriander powder 1/2 teaspoons cumin powder Blanch the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the skin. Lope off 1/2 cm. from the top, scoop out the seeds to make cups and keep aside. To prepare the filling: Clean and coarsely chop the Mushrooms. Melt butter in a frying pan, add Mushrooms and saut? over medium heat until devoid of moisture. Remove from heat and keep aside to cool. Deseed and slice the red and yellow bell peppers. Mix chopped peppers, Mushrooms, coriander leaves, green chilies, cashew nuts and shahjeera well. Grate paneer and Cheese in a bowl, add the remaining ingredients. Mix well and divide into 12 equal portions. Put a portion of the filling into each of the blanched tomatoes and keep aside. To prepare the paste: Heat a tawa or a non stick frying pan and separately roast the coconut and sesame seeds, for about three minutes each over very low heat or until each emits its unique aroma. Put these ingredients in a blender, add groundnuts and 3/4 cup water, and grind to a smooth paste. Remove from the blender. Add coriander powder and cumin powder. Mix well and keep aside. Heat oil in pan and season with mustard seeds and cumin seeds. Stir over medium heat until they begin to crackle. Add curry leaves and stir. Add onions and saut? until translucent and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add chili powder and turmeric powder (dissolved in two tablespoon. water). Stir-fry until the moisture evaporates. Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn). Add three cups water and salt, and bring it to a boil. Lower the heat and stir-in the tamarind pulp. Bring it to a boil. Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency. Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm). Uncover and simmer until the gravy is slightly thicker. Remove from heat and adjust the seasoning. Serve either with steamed rice or any Indian bread of your choice.
Delma
