Bhare Baghare Tamatar

Ingredients

• 8 medium firm red tomatoes                     
• 1½ tablespoons unsalted butter                                  
• 5-6 medium fresh button mushrooms, chopped                        
• Salt to taste                            
• ½ cup grated cottage cheese (paneer)                    
• ½ medium red capsicum, seeded and chopped                         
• 10 cashew nuts, chopped                    
• 2 green chillies, chopped                 
•  ¾ cup raw peanuts                            
• 1 tablespoon oil + to deep fry                                
• ¼ teaspoon cumin seeds                                    
• ¼ teaspoon mustard seeds                                    
• ½ teaspoon caraway seeds (shahi jeera)                        
• 8 curry leaves                              
• 2 medium onions, sliced                                
• 1 tablespoon garlic paste                                    
• 1½ tablespoons ginger paste                            
• 1 teaspoon red chilli powder                            
• ½ teaspoon turmeric powder                            
• 2 teaspoons coriander powder                        
• ½ teaspoon roasted cumin powder                        
• ¼ cup tamarind pulp                                
• 2 teaspoons chopped fresh coriander leaves            

Method 

1. Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin. Cut from the top, scoop out the seeds to make cups and set aside.
2. To make the stuffing, heat the butter in a non stick pan and sauté mushrooms sprinkled with a little salt until all moisture dries up. Transfer into a bowl and cool.
3. Add paneer, red capsicum, cashewnuts, green chillies and salt and mix well. Set aside to cool.
4. Roast peanuts, cool and grind into a fine paste using a little water.
5. Heat the oil in another non stick pan.  Add the cumin seeds, mustard seeds, caraway seeds, curry leaves and onions and sauté. 
6. Add garlic paste and ginger paste and mix.  Add quarter cup of water and mix.  Add  red chilli powder, turmeric powder, coriander power and cumin powder and sauté for half a minute. Add half a cup of water and simmer for two to three minutes.
7. Add roasted peanut paste and mix.  Add salt and tamarind pulp and mix.  Cover and simmer for five minutes. 
8. Stuff the tomato cases with the stuffing mixture and pack them well.
9. Add coriander leaves to the gravy and mix.  Place the stuffed tomatoes in the gravy upright and cook covered for four to five minutes.
10. Serve hot.

Nutrition Info