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When Tomato was first introduced to the world from its birth place in South America, No body would have anticipated that Indians would make the maximum use in their Recipes. Stuffed Tomato is one such dish which can attract anyone with its colour appeal and a promise of good taste. The ripe red colour promises good health and sweet sour taste is liked by one and all. So what are we waiting for? Let us get cracking on stuffing your loved ones with this great stuffed curry This curry would be best enjoyed with Rotis, Parothas and Chappathis. Surprising thing is, it tastes equally great with rice.

Tomatoes (medium) 8 nos. (3/4 kg)
Onion Paste 1/4 cup
Tomato Paste 3 spoons
Green Chillies 1 to 2 nos.
Kothumalli 5 spoons
Coconut/Groundnut/kadalai maavu as filler 1/8 cup or three to four spoons
Dhania powder 2 spoons
Chilli powder 1 spoon
Garam Masala 1/2 spoon
Asafoetida 1/2 spoon
Salt slightly more than to taste
Jaggery (optional) 1/2 spoon
Oil for stuffing 2 spoons
Oil for frying /Tampering 5 to 6 spoons (for gravy)


Onion Paste 1/2 cup
Tomato Puree 1 cup
Ginger Grated 2 spoons
Curds 1/4 cup
Chilli Powder 2 spoons
Dhania powder 1 spoon
Jeera powder 1/2 spoon
Turmeric powder 1/4 spoon
Sugar 1/2 spoon
Salt to taste
Garam Masala 1/2 spoon
Cinnamon 2 sticks 1" size
Cloves 5 to 6 nos
Sugar 1/2 spoon
Oil 3 spoons





Select firm but ripe tomatoes of not too large or not too small size. Cut the top of the tomatoes such that you have access to all the three or five compartments of the inside of tomatoes. Carefullly remove the seeds and other mass from each segment with a small spoon ir with your little finger. The top removed should not be thicker than 1 cm. Set aside. Make paste of onions and drain the water from it but pressing firmly with hand or use a nylon sieve. Set it aside. Now make rough grating of tomatoes , remove excess juice. Grate coconut /or Ground nut use any one of the three alternatives. Cut kothumalli very fine and also Chillies. Now take a wide mouth vessel and mix all the filling ingredients carefully. No water is to be added .Add oil as binder and moisture of Onion paste and tomatoes will act as binder. Taste for salt and sweet sour taste. You can add a little Amchur/Tamarind paste if you like it sour. set the filling aside. Now take each Tomato and carefully fill all the compartments with a small spoon or using your fingers. Once the filling is over, set it aside for at least 1 hour .This will give time to you to prepare gravy and also to let the Tomatoes get marinated. 


Make paste of Onions, Puree of Tomatoes .Grate Ginger. Now take oil in a Kadai and put cloves and cinnamon , set it on medium heat. When cloves pop out, add Onion paste. Turn briskly till it leaves oil. Now add tomato puree and let it simmer for about three to four minutes. Now add curds, grated ginger and all the dry spices and masalas. Add salt and also about three cups of water. Cook it on medium flame till the gravy is thick. COOKING TOMATOES Take five to six spoons of oil in flat non stick pan and add a pinch of Mustard.Heat it. When the mustard crackles, place all the tomatoes slowly. Add just a quarter cup of water and cover the vessel. Set the flame on low and let the Tomatoes get cooked in steam for about seven to eight minutes. The tomatoes would have got almost 3/4 cooked. Now open and check if Tomatoes are almost done.9If not, cook for little more time. But take care not to let the tomatoes collapse. 


If ok, pour the gravy around the tomatoes and not on the tomatoes. Immediately switch off the gas ,decorate every tomato top with Kothumalli a little .Serve hot after about fifteen minutes. The recipe looks a bit long but in practice , it is simple. This curry is going to increase your fan following. So Go ahead and start cooking............... 

Don't you forget to let others know how you liked it. 

Ps.Use the cut tops of Tomatoes to make puree or use it as a gravy thickener.


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