| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch2 | 1 | Servings | ||
INGREDIENTS
| 7 | Firm ripe tomatoes, 7 to 8 | |
| 200 | g | Kabuli channa, soaked |
| overnight | ||
| 3 | T | Gram dal channa dal |
| 2 | T | Mix spices, red chilli |
| powder | ||
| dhania powder | ||
| garam masala salt | ||
| turmeric etc. | ||
| 1 | t | Cumin powder |
| 1 | T | Channa masala |
| 1/4 | t | Cinnamon-clove powder |
| 2 | T | Ground sugar |
| 1/2 | t | Black salt powder |
| Salt to taste | ||
| 1/2 | t | Red chilli powder |
| 1 1/2 | c | Fresh tied beaten curd. |
| 1 | T | Coriander finely chopped |
| 2 | T | Tamarind chutney, refer |
| chutneys |
INSTRUCTIONS
Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle cumin powder, red chilli powder and salt. Garnish with coriander and tamarind chutney. Making time: 45 minutes Makes: 7-8 servings Shelflife: Fresh (make filling ahead of time) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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