| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Indian |
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 12 |
md |
Sized; (800 g.) tomatoes |
| 250 |
g |
Paneer |
| 150 |
g |
Mushrooms |
|
|
Unsalted butter to saute mushrooms |
| 90 |
g |
Processed cheese |
| 1 |
md |
Sized red bell pepper |
| 1 |
md |
Sized yellow bell pepper |
| 5 |
g |
Coriander leaves; chopped fine |
| 4 |
|
Green chillies; chopped fine |
| 24 |
|
Cashewnut halves |
| 3 |
g |
Shahjeera; freshly roasted |
|
|
Salt to taste |
| 1/2 |
c |
Oil; (120 ml.) |
| 1/2 |
ts |
Mustard seeds; (2 g.) |
| 1/2 |
ts |
Cummin seeds; (2 g.) |
| 16 |
|
Curry leaves |
| 150 |
g |
Onions; chopped |
| 45 |
g |
Ginger paste; strained |
| 15 |
g |
Garlic paste; strained |
| 1 1/2 |
ts |
Chilli powder; (7 g.) |
| 1 |
ts |
Turmeric powder; (5 g.) |
|
|
Salt to taste |
| 90 |
g |
Onion paste; fried |
| 60 |
ml |
Tamarind pulp |
| 1/2 |
c |
Groundnuts; roasted (75 g.) |
| 3/4 |
c |
Grated coconut; (75 g.) |
| 45 |
g |
Sesame seeds |
| 250 |
g |
Onions; chopped |
| 12 |
g |
Coriander powder |
| 3 |
g |
Cummin powder |
INSTRUCTIONS
FOR THE FILLING
FOR THE GRAVY
FOR THE PASTE
Blanch the tomatoes in salted boiling water for 30 seconds. Drain,
cool and remove the skin. Lope off 1/2 cm. from the top, scoop out
the seeds to make cups and keep aside.
To prepare the filling: Clean and coarsely chop the mushrooms. Melt
butter in a frying pan, add mushrooms and saute over medium heat
until devoid of moisture. Remove from heat and keep aside to cool.
Deseed and slice the red and yellow bell peppers. Mix chopped
peppers, mushrooms, coriander leaves, green chillies, cashewnuts and
shahjeera well. Grate paneer and cheese in a bowl, add the remaining
ingredients. Mix well and divide into 12 equal portions. Put a
portion of the filling into each of the blanched tomatoes and keep
aside.
To prepare the paste: Heat a tawa or a non stick frying pan and
separately roast the coconut and sesame seeds, for about three
minutes each over very low heat or until each emits its unique aroma.
Put these ingredients in a blender, add groundnuts and 3/4 cup water,
and grind to a smooth paste. Remove from the blender. Add coriander
powder and cummin powder. Mix well and keep aside. Heat oil in pan
and season with mustard seeds and cummin seeds. Stir over medium heat
until they begin to crackle. Add curry leaves and stir. Add onions
and saute until translucent and glossy. Add ginger paste and garlic
paste. Stir-fry until the onions are golden. Add chilli powder and
turmeric powder (dissolved in two tbsp. water). Stir-fry until the
moisture evaporates. Then add the paste and stir-fry until the oil
floats on top (adding a little water towards the end, if necessary,
to ensure that the masala does not stick and burn). Add three cups
water and salt, and bring it to a boil. Lower the heat and stir-in
the tamarind pulp. Bring it to a boil. Lower the heat and simmer,
stirring occasionally, until the gravy reaches thin sauce
consistency. Add the stuffed tomatoes, cover and simmer for two to
three minutes (ensuring that the tomatoes remain firm). Uncover and
simmer until the gravy is slightly thicker. Remove from heat and
adjust the seasoning. Serve either with steamed rice or any Indian
bread of your choice.
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