Indian Recipes
| By Stuffed Vegetables Recipes |
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Ingredients
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| 1 |
Tomatoes , fresh and slightly hard |
5 |
| 2 |
Onions , chopped |
3 |
| 3 |
Potatoes, boiled, peeled & slightly mashed |
3 |
| 4 |
Ginger, finely chopped |
1/2 teaspoon |
| 5 |
Garlic, finely chopped |
4 cloves |
| 6 |
Turmeric powder |
1/4 teaspoon |
| 7 |
Salt |
to taste |
| 8 |
Coriander powder |
1 teaspoon |
| 9 |
Red chili powder |
1 teaspoon |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
oil |
3 tablespoons |
| 12 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 13 |
Lemon juice, optional |
to taste |
| Method |
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Cut the upper cap of each tomato; remove the veins and seeds and reserve the tip for garnish.Now cut the seeds
part into small pieces and set aside.
Heat 1 tablespoon of oil in a pan. add chopped onions and cook for
3 mins. Now add garlic and ginger and cook until light brown,now add chopped inner part of tomato and cook until tender.
Now add all the powdered spices, stir then add
potatoes, stir again to coat well and cook for 5-10 minutes on low. Transfer to the plate and let it cool.
Heat 1 tablespoon of oiln in pan or kadahi, stuff all the tomatoes with potato stuffing, put them into the pan or kadahi cover and cook over medium-low heat until tender, add the remaing stuffing and cook over high heat, until all the
moisture is evaporated. Add chopped coriander and lemon juice and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Tomato, an ingredient, which is second most widely used vegetables around the world. It is used to make marinara sauces, sun-dried tomatoes in Italian cooking. Even they grow tomatoes in their backyard to get freshest yield. |
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