Stuffed Tomato Gravy

Serving: 4-6 people |Type: Veg-Gravy

T1

Ingredients:

Gravy:

Tomato (chopped) -2 big
Onion (Chopped) - 1 big
Ginger garlic paste -1 tbsp
Green Chili (Slit) -2
Chili Powder - 1 tsp
Channa Masala - 1 tsp
Kasuri Methi - 2 tbsp
Butter - 3 tbsp
Oil - 2 tbsp
Coriander Leaves - handful
Turmeric Powder - 1 tsp
Salt - To Taste
Water - 2 cups

Tomato and Stuffing

Tomato small -6
Boiled Potato (mashed) - 1 cup
Onion - 1 tbsp
Gram Masala -1 tsp
Green Chili (Chopped) -1
Chili Powder - 1 tsp
Corriender Leaves - 2 tbsp
Salt - to taste

Method:

        1. Wash and wipe the small tomatoes which are ripe but firm to prep for the stuffing.
        2. Cut just the top of the tomato and remove all the pulp inside the tomato and save pulp (you can use it in the gravy).
        3. After all the tomatoes have been cored and the pulp has been remove lay it upside down on a tissue paper, while getting the rest of the ingredients ready.
        4. Next mix the rest of the ingredients with the mashed potatoes for the stuffing and keep it aside.
        5. Now, heat a kadai with butter and oil.
        6. First add onion and saute until it becomes translucent.
        7. Follow it by green chilli, ginger garlic paste, saute for another 1 minute.
        8. Next add tomatoes and the saved tomato pulp and saute it well, until the tomato gets mashed.
        9. Next, add chili powder, channa masala, tumeric powder and salt.
        10. Add water and allow it come to a boil.
        11. While the mixture is boiling, get the cored tomatoes and the potato mixture.
        12. Take a small spoonful of potato mixture and push it inside the tomato until you fill it up all the way to the top.
        13. Once you have done this for all the tomatoes.
        14. Add the left over potato mixture into the gravy.
        15. When the gravy starts to thicken, place the potato stuffed tomato into the gravy.
        16. Then also add the kasuri methi.
        17. Then close the kadai with a lid and lower flame to medium-low and allow the mixture to simmer.
        18. Turn off the heat once the stuffed tomatoes’ skin has wrinkled and the raw smell of the tomato is gone.
        19. Garnish with coriander leaves and serve with chapatti or any stuffed paratha.

B1

Notes:

      1. If the gravy is too thick add more water.
      2. For the small tomatoes for stuffing, I used Roma tomatoes, which is more firm.
      3. For the gravy, I used vine-ripe tomatoes, which gives more tangy-ness
You can leave a response, or trackback from your own site.

Leave a Reply

 

Security Code: