Serving: 4-6 people |Type: Veg-Gravy
Ingredients:
Gravy:
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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
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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:
- Wash and wipe the small tomatoes which are ripe but firm to prep for the stuffing.
- 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).
- 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.
- Next mix the rest of the ingredients with the mashed potatoes for the stuffing and keep it aside.
- Now, heat a kadai with butter and oil.
- First add onion and saute until it becomes translucent.
- Follow it by green chilli, ginger garlic paste, saute for another 1 minute.
- Next add tomatoes and the saved tomato pulp and saute it well, until the tomato gets mashed.
- Next, add chili powder, channa masala, tumeric powder and salt.
- Add water and allow it come to a boil.
- While the mixture is boiling, get the cored tomatoes and the potato mixture.
- Take a small spoonful of potato mixture and push it inside the tomato until you fill it up all the way to the top.
- Once you have done this for all the tomatoes.
- Add the left over potato mixture into the gravy.
- When the gravy starts to thicken, place the potato stuffed tomato into the gravy.
- Then also add the kasuri methi.
- Then close the kadai with a lid and lower flame to medium-low and allow the mixture to simmer.
- Turn off the heat once the stuffed tomatoes’ skin has wrinkled and the raw smell of the tomato is gone.
- Garnish with coriander leaves and serve with chapatti or any stuffed paratha.
Notes:
- If the gravy is too thick add more water.
- For the small tomatoes for stuffing, I used Roma tomatoes, which is more firm.
- For the gravy, I used vine-ripe tomatoes, which gives more tangy-ness