Wednesday, May 7, 2014

Stuffed Tomatoes in Gravy

6 Medium size tomatoes for stuffing
For stuffing:
2 Medium potatoes- Boiled, peeled and mashed
1 tbsp each boiled corn and peas
1 green chilli- finely chopped
1 small onion- finely chopped
50 gms paneer- grated
Ginger-garlic paste- 1 tsp
Salt and pepper to taste
For Gravy:
3-4 medium tomatoes
Garlic pods-3-4
Chilli powder- 1tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
MDH Tava fry Bharwan masala- 3 tsps
salt to taste
Oil- 30 ml (approximate)
For Paste:
Melon seeds- 60 ml
Cashew nuts-6-8
Finely sliced onions- 240 ml
Tomatoes:Cut away the top of the tomatoes for stuffing. Check if they stand up erect; else cut a thin slice off the bottom so that they stand erect. Scoop out the inside of the tomatoes and keep aside. Rub a little oil inside the cavity and outside and keep them inverted inside the frig for about 15 minutes.
Stuffing: Fry in a little oil finely chopped onions, chilli and ginger/garlic paste. Add boiled corn, peas and mashed potatoes. Add salt and pepper. Finally remove from fire and add the crumbled/ grated paneer. Mix well and stuff the tomatoes with the mixture. Top each tomato with a blob of butter and bake for 10-15 minutes. Remove and keep aside.
Paste: Wash and soak the melon seeds and cashew nuts in warm water just enough to cover. Fry the sliced onions in 2 tsps of oil until browned nicely. Cool and grind along with the soaked nuts to a smooth paste.

Gravy: Cut the tomatoes and puree along with the scooped tomatoes, garlic, and the powders and keep aside. Heat oil in a pan and add the puree mixture and fry until the raw tomato smell goes. Then add the paste, blend well. Adjust salt and texture adding water if necessary. Arrange the tomatoes in a serving dish and pour the gravy over it. Alternately, place the tomatoes in the pan and heat for some time and serve.

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