Stuffed Tomato in Peanut Gravy

Ingredients (3-4 servings)

6-8 Tomatoes hard

200 gram paneer (grated)

1 Red capsicum (chopped)            

2 tsp Fresh coriander leaves, chopped        

1 tbls Cashew nut            

2 Green chillies, chopped 

Salt to taste

3/4 cup Raw peanuts, shelled        

Oil 2 tablespoon 

2 Onion, sliced   

1/4 tsp Mustard seeds      

1/4 tsp Cumin seeds         

1/4 tsp Caraway seed       

6-8 Curry leaves

2 tbls Ginger, Garlic paste           

1tbls Tamarind pulp         

1 tsp Red chilli powder    

1/2 tsp Turmeric powder  

2 tsp Coriander powder   

1/2 Roasted cumin powder            

Method (How to make stuffed tomato in peanut gravy)

Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin. Cut from the top, scoop out the seeds to make cups and set aside.

Take grated paneer in a bowl, add red chopped capsicum, coriander leaves, green chillies, cashewnuts and salt and mix well. Stuff this mixture into the tomato shells and set aside. Roast peanuts, cool and grind into a fine paste using a little water.

Heat 1tbls oil in a kadai and fry onions till golden brown. Drain and place on an absorbent paper.

Heat one tablespoon oil in another kadai, add mustard seeds, cumin seeds and caraway seeds and saute till they splutter. Add curry leaves and saute for half a minute.

Add ginger paste and garlic paste and saute until lightly browned. Stir in the tamarind pulp and saute for three to four minutes on medium heat.

Add fried onions, red chilli powder, turmeric powder, coriander powder and cumin powder and continue to saute till oil surfaces.

Add peanut paste and saute until the mixture leaves the sides of the pan.

Add three cups of water and salt, bring to a boil and reduce heat.

Add the stuffed tomatoes and close the lid, simmer for five to six minutes or till tomato become soft.

Serve hot with chapati or pulao.