MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bharwaan Tamatar (Indian Style Stuffed Tomatoes)
Categories: Indian
Yield: 2 Servings

6 md Firm tomatoes
1 tb Olive oil; mixed with:
1/4 ts Salt; plus:
1/4 ts Pepper
1 tb White poppy seeds; to
-sprinkle on top

MMMMM--------------------------STUFFING-------------------------------
3 md Potatoes; boiled
1/4 c Frozen peas
1/4 c Frozen yellow corn
1/4 c Mild cheddar cheese; grated
1 tb Ginger-garlic paste
2 Green chillies; chopped
1/2 c Onion; finely chopped
1 tb Red chilli flakes; adjust to
-taste
1/2 ts Coriander seeds; crushed
1/4 ts Garam masala
1 ts Dry mango powder (amchoor)
1/2 ts Turmeric powder
1/2 ts Cumin seeds
3 tb Golden raisins (optional)
Salt; to taste
3 tb Olive oil

Preparing The Tomatoes:

Wash the tomatoes, pat them dry and using a sharp knife cut off a
about 1" thick slice on top of the tomatoes.

Reserve the tops.

Note:

Just check that all the tomatoes rest on their bases, if not cut a
thin slice from bottom to balance them.

Run a sharp knife all around the edge of the tomatoes and using a
melon baller or scoop, take out the seeds and pulp.

Tip:

Do not discard the pulp, refrigerate/freeze it, can be used in
curries or gravies later.

Using a paper towel pat dry the inside of the tomatoes and rub them
with seasoned olive oil inside and outside. Set aside in the fridge
for 15 minutes.

Making The Stuffing:

Thaw the peas and corn if using frozen.

Mash the boiled potatoes thoroughly so that only tiny bits remain.

In any heavy bottomed utensil, heat the oil on medium and add cumin
seeds and green chillies to it, fry for 30 seconds.

Add the ginger garlic paste and cook for 1 minute.

Add the chopped onions next and cook until they turn golden brown.
About 7 minutes.

Reduce the heat to low and add the turmeric powder, red chilli
flakes, and crushed coriander seeds.

Cook for 2 minutes, taking care not to burn the spices.

Turn the heat high and add the mashed potatoes, peas, corn, and
combine everything.

Add salt and let cook for 5 to 8 minutes, stirring occasionally. The
mixture should be ready when you can smell the aroma.

Remove from heat and add garam masala, grated cheddar cheese, raisins.
Combine well. Let the stuffing cool down for 5 to 8 minutes.

Making The Tomatoes:

Preheat the oven to 375°F/190°C.

Make balls out of the potatoes mixture and fill it into the
refrigerated tomatoes. Do not press down.

Transfer the stuffed tomatoes to a greased baking dish or cast iron
skillet cover stuffed tomatoes with the tops and bake for 15 to 18
minutes or until the skins start to shrivel and the tomatoes are soft
to touch.

continued in part 2

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