Stuffed Tomatoes Recipe No. 2

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

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Tomatoes are stuffed with a filling consisting of vegetables, coated with mashed potatoes, dipped in the batter and fried.

Ingredients

Ingredients for sprinkling in the tomato cases

½ teaspoonful salt
¼ teaspoonful garam masala
¼</

Asia
India
Dinner
Spicy
Vegetarian

Method

Wash and dry the tomatoes. Cut a thin slice from the top of each, scoop out pulp and season with salt, peper, garam masala and sugar.

For the stuffing:—Heat 1oz (30 g)