Stuffed Tomato Curry

Ingredients

• • Even sized firm long tomato - ½ kg

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Ingredients For Stuffing

• • Potato - ¼ kg
• • Onion (cut finely) - 1
• • Ginger-garlic chilly paste - 1 teaspoon
• • Coriander leaves (chopped) - 1 tablespoon
• • Mint leaves (chopped) - 1 tablespoon
• • Red chilly powder - ½ teaspoon
• • Turmeric powder - ½ teaspoon
• • Salt - as required

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Ingredients For Making Gravy

• • Oil - 2 tablespoons
• • Cumin seeds - ½ teaspoon
• • Asafoetidas - a little
• • Curd (fresh, thick) - ¾ cup
• • Turmeric powder - ½ teaspoon
• • Red chilly powder - 1 teaspoon
• • Dhania powder - 1 tablespoon
• • Salt - as required

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Method

• 1. Cut ¼ 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.
• 4. Mix it with finely cut onions, ginger-garlic chilly paste, coriander leaves, mint leaves, salt, turmeric powder and little chilly powder.
• 5. Prepare balls and stuff this into the tomatoes and replace the lid back.
• 6. Chop the scooped out pulp finely.
• 7. Heat oil and ghee in a broad nonstick frying pan.
• 8. Add cumin seeds, asafoetida, dhania powder, jeera powder, turmeric powder, red chilly powder and then scooped out pulp.
• 9. Add salt, mix well and cook for 2 to 3 minutes.
• 10. Pour whipped curds, cook for few minutes and then arrange stuffed tomatoes in that.
• 11. Cook with closed lid for few minutes in reduced flame till tomato wrinkles.
• 12. While serving, keep tomato on a plate, pour little gravy on top, decorate with coriander leaves, fried cashews and raisins.