Restaurant Style Stuffed Tomato | Stuffed Tomato Hotel Style | Tamatar Bharwan Sabji

Ingredients

• 1 cup Namkeen Chana dal, Salted Chickpea Dal
• ¼ cup Masoor dal moth, Masoor dal moth
• 1 tbsp White Sesame seeds
• ⅓ cup Roasted Peanuts
• 1-2 tbsp Tender Coriander stems (finely chopped)
• 1 inch Ginger (peeled & chopped)
• 2-3 no. Green Chillies (less spicy & roughly chopped)
• Salt to taste
• 1 tsp Degi Red Chilli powder
• A pinch of Asafoetida
• A pinch of carom seeds, ajwain
• 5 large Tomatoes
• Salt to taste
• Prepared Stuffing
• ½ cup Curd (beaten), curd (yogurt)
• 1 tbsp Ginger Garlic paste
• 1 tsp Turmeric powder
• ½ tsp Degi Red Chilli powder
• 1 tbsp Mustard oil
• 1-2 tbsp Oil
• ½ tsp Cumin seeds
• Prepared curd mixture
• ½ tbsp Coriander powder
• Stuffed Tomatoes
• 2 tbsp fresh Coriander leaves (roughly chopped)
• 2 tsp Butter (cubed)
• Little Water
• Prepared Stuffing
• Little Water
• Salt to taste
• Coriander sprig, coriander leaves
• Chili oil

Steps

1. In a bowl, add namkeen chana dal, masoor dal moth, white sesame seeds, roasted peanuts, tender coriander stems, ginger, green chillies.
2. Add salt to taste, degi red chilli powder, a pinch of asafoetida, a pinch of carom seeds. Give it a good mix.
3. Transfer the mixture into the mixer grinder jar and grind it into the coarse powder.
4. Keep it aside for further use.
5. Take the tomatoes and make deep cuts in them. Sprinkle it with salt to taste.
6. Stuff the tomatoes with the prepared stuffing and seal them properly.
7. Keep it aside for further use.
8. In a bowl, add curd, ginger garlic paste, turmeric powder, degi red chilli powder. Give it a good mix.
9. Keep it aside for further use.
10. In a handi, add mustard oil and oil. Once it is smoking hot, add cumin seeds, prepared curd mixture, coriander powder and cook for 4-5 minutes or until oil separates from the masala.
11. Place the stuffed tomatoes in the gravy. Add fresh coriander leaves, butter, little water, and prepared stuffing. Cover with a lid and cook for another 7-8 minutes or until the tomatoes are cooked.
12. Remove the tomatoes and transfer them to a tray. Add little water and salt to taste the gravy and bring it to a quick boil.
13. Place the tomatoes in a serving dish or platter. Pour the prepared gravy. Garnish with coriander sprig and chilli oil.
14. Serve hot with roti.