Name: Stuffed Tomatoes
Cuisine: India
Ingredients: 6 tomatoes; 4 crushed cloves of garlic (lasan); 1½oz (40 g) gran flour (besan) or split-pea flour; 1oz (30 g) butter or ghee; ½oz (15 g) ginger (adrak); 3 ozs (85 g) diced panir (Indian cream cheese); Ghee for deep frying; ½oz (15 g) butter or ghee; 3 ozs (85 g) shelled peas (matar ka-dana); 1 lb (455 g) mashed potatoes; A little of carom seeds (ajwain)— optional; 2 green chillies (sabz mirch); 1 teaspoonful salt; 5 tablespoonfuls water to make the batter; ¼ teaspoonful red pepper; 1½ teaspoonfuls salt; 3 ozs (85 g) diced carrots; 1 teaspoonful sugar; A few chopped fresh coriander leaves; ½ teaspoonful salt; 1 spring onion, chopped; 1 tablespoonful ghee or oil; ¼ teaspoonful garam masala; ½ teaspoonful garam masala

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Stuffed Tomatoes Recipe No. 2

Ingredients

Ingredients for sprinkling in the tomato cases

Method

Part of