Stuffed Tomatoes Recipe
For the Filling
Unsalted butter, for frying
150g/5oz (2 cups) chopped mushrooms
250g/9oz Paneer, grated or crumbled
1 tablespoon chipped coriander (cilantro) leaves
4 green chillies, slit in half lengthways and de-seeded 24 cashew nut halves
24 cashew nut halves
1 teaspoon black cumin seeds
For the paste
4 tablespoons peanuts, roasted
2 tablespoons desiccated (dried flaked) coconut
4 ½ tablespoons sesame seeds
250g/9oz (2 small) onions
4 teaspoons ground coriander
1 teaspoon ground cumin
For the sauce
1 teaspoon ground turmeric
1 ½ teaspoons chilli powder
125ml / 4½ fl oz ( ½ cup) vegetable oil
½ teaspoon mustard seed
1 teaspoon cumin seeds
16 curry leaves
150g / 5 oz (1 medium) onion, sliced
3 tablespoons Ginger Paste
1 teaspoon Garlic Paste
100g / 3½ oz Fried Onion Paste
¼ teaspoon Tamarind Extract
Blanch the tomatoes by butting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water. Remove the skin and slice off the top meaty with a sharp knife, then remove the core, taking care not to pierce the flesh.
To make the filling, melt the butter in a large, heavy based pan over medium heat, add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated. Transfer to a bowl, then add all the other ingredients for the filling, season with salt and mix together. Put a portion of the filing in each of the blanched tomatoes and set aside.
To make the paste, put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste. Set aside.
To make the sauce, put the turmeric and chilli powder in a small bowl, add 2 tablespoons water and stir together.
Heat the oil in another large, heavy-based pan over medium heat, add the mustard and cumin seeds and stir-fry for about 1 minute, or until they starts to splutter. Add the curry leaves, stir, then add the onions and lightly fry for aobut 2 minutes, or until the onions are golden.
Add the ground spice mixture to the pan and stir-fry for 2-3 minutes, or until the moisture has evaporated then add the pastes and stir-fry for about 2-3 minutes or until the oil has separated out. Pour in 750ml/ 1¼ pints (3¼ cup) water and season with salt. Bring to the boil, and then stir in the tamarind extract. Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency.
Remove from the heat and adjust the seasoning, if necessary.