Restaurant style Stuffed Tomato

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Make the stuffing: in a bowl, combine the namkeen chana dal, masoor dal moth, white sesame seeds, roasted peanuts, coriander stems, ginger and green chillies. Add salt, degi red chilli powder, a pinch of asafoetida and a pinch of carom seeds, and mix well.
2. Grind the mixture in a mixer jar to a coarse powder. Set aside.
3. Make deep cuts in the tomatoes and sprinkle them with salt.
4. Fill the tomatoes with the stuffing and seal them well.
5. Make the curd mixture: in a bowl, mix the beaten curd, ginger garlic paste, turmeric powder and degi red chilli powder well.
6. Heat the mustard oil and oil in a handi until smoking hot. Add the cumin seeds, the curd mixture and the coriander powder, and cook for 4-5 minutes, until the oil separates from the masala.
7. Place the stuffed tomatoes in the gravy. Add the fresh coriander leaves, butter, a little water and the remaining stuffing. Cover and cook for 7-8 minutes, until the tomatoes are cooked.
8. Remove the tomatoes to a tray. Add a little water and salt to the gravy, and bring it to a quick boil.
9. Arrange the tomatoes on a serving dish, pour the gravy over them, and garnish with a coriander sprig and chilli oil.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicTomatoGingerYoghurtPeanutLentilRed lentil