Ingredients:
4 tomatoes (medium-sized, blanched and peeled)
The Filling:
100 gm paneer (grated or crumbled)
100 gm green peas (boiled and coarsely blended )
2 Tbsp. unsalted butter
½ red bell pepper (diced)
1/2 green bell pepper (diced)
1 Tbsp. fresh coriander leaves (chopped)
2 green chilies (minced)
2 Tbsp. cashew nut halves (roasted)
1 Tsp royal cumin seeds (freshly roasted)
salt to taste
The Gravy:
2Tbsp. cooking oil
1/2 Tsp mustard seeds
1 Tsp cumin seeds
8-10 curry leaves
100 gm onions (finely sliced)
1 Tsp ginger paste
1 Tsp garlic paste
1/2 Tsp red chilly powder
1 Tsp turmeric powder
1/4 tamarind pulp extract
salt to taste
The Paste:
Grind together:
1/4 cup peanuts (roasted)
1/4 cup coconut (desiccated)
1/2 Tbsp. sesame seeds (white)
1 medium size onions
3 Tsp coriander powder
1 Tsp cumin powder
Just pinch of salt
Method:
Melt butter in a pan, add boiled peas and lightly saute over medium heat until moisture evaporates. Mix with grated paneer and all other ingredients listed for the filling. Pack a portion of the filling in each of the blanched tomatoes and keep aside.
Heat oil in another pan, add mustard and cumin, stir over medium heat until they begin to splutter, add curry leaves, stir, add onions, lightly fry until translucent, add the ginger and garlic pastes, stir-fry until onions are golden, add red chilies and turmeric powders (dissolved in 2 Tbsp. of water) and stir-fry until the moisture evaporates. Then add the paste, stir-fry until the fat leaves the sides, add 3 cups of water and salt, bring to a boil, stir-in tamarind pulp, reduce heat, simmer, stirring occasionally, until of thin sauce consistency. Place the stuffed tomatoes in the gravy, cover and simmer, for 2-3 minutes. Uncover and simmer until the gravy is thick. Remove and adjust the seasoning.
