Description Edit

Contributed by Delma at World Recipes Y-Group

Ingredients Edit

Filling Edit

Gravy Edit

Paste Edit

Directions Edit

  1. Blanch the tomatoes in salted boiling water for 30 seconds.
  2. Drain, cool and remove the skin.
  3. Lope off ½ cm. from the top, scoop out the seeds to make cups and keep aside.

Filling Edit

  1. Clean and coarsely chop the mushrooms.
  2. Melt butter in a frying pan, add mushrooms and sauté over medium heat until devoid of moisture.
  3. Remove from heat and keep aside to cool.
  4. Deseed and slice the red and yellow bell peppers.
  5. Mix chopped peppers, mushrooms, coriander leaves, green chilies, cashew nuts and shahjeera well.
  6. Grate paneer and cheese in a bowl, add the remaining ingredients.
  7. Mix well and divide into 12 equal portions.
  8. Put a portion of the filling into each of the blanched tomatoes and keep aside.

Paste Edit

  1. 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.
  2. Put these ingredients in a blender, add groundnuts and ¾ cup water, and grind to a smooth paste.
  3. Remove from the blender.
  4. Add coriander powder and cumin powder.
  5. Mix well and keep aside.

Gravy Edit

  1. Heat oil in pan and season with mustard seeds and cumin seeds.
  2. Stir over medium heat until they begin to crackle.
  3. Add curry leaves and stir.
  4. Add onions and sauté until translucent and glossy.
  5. Add ginger paste and garlic paste.
  6. Stir-fry until the onions are golden.
  7. Add chili powder and turmeric powder (dissolved in two tablespoons of water).
  8. Stir-fry until the moisture evaporates.
  9. 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).
  10. Add three cups water and salt, and bring it to a boil.
  11. Lower the heat and stir-in the tamarind pulp.
  12. Bring it to a boil.
  13. Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency.

Assembly Edit

  1. Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm).
  2. Uncover and simmer until the gravy is slightly thicker.
  3. Remove from heat and adjust the seasoning.
  4. Serve either with steamed rice or any Indian bread of your choice.

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