Ingredients:
Firm, long tomatoes – 1/2 kg
For Stuffing:
Potatoes – 1/4 kg
Onion – 1 cut finely
Ginger Garlic paste – 1tsp
Chopped coriander leaves – 1 tblsp
Chopped mint leaves – 1 tblsp
Red chilli powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Salt – as required
For Gravy
Ghee and oil – 2 tblsp
Cumin seeds – 1/2 tsp
Asafoetida – little
Fresh thick curds – 3/4 cup
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Dhania powder – 1 tblsp
Salt – as required
Method:
1. Cut 1/4 inch round piece at flat end of the tomato like a lid.
2. Scoop out the pulp and keep the tomatoes separately.
3. Boil potatoes, peel and mash coarsely. Mix it with finely cut onions, ginger-chilli paste, coriander leaves, mint leaves, salt, turmeric powder and little chilli powder.
4. Prepare balls and stuff this into the tomatoes and replace the lid back.
5. Chop the scooped out pulp finely.
6. Heat oil and ghee in a broad nonstick kadai.
7. Add cumin seeds, asafoetida, dhania powder, jeera powder, turmeric powder, red chilli powder and then scooped out pulp.
8. Add salt, mix well and cook for 2-3 minutes.
9. Pour whipped curds, cook for few minutes and then arrange stuffed tomatoes in that.
10. Cook with closed lid for few minutes in reduced flame till tomato wrinkles.
11.While serving, keep tomato on a plate, pour little gravy on top, decorate with coriander leaves, fried cashews and raisins.
