Had been to market yesterday... noticed some raw green tomatoes on my way back home. So decided to make stuffed tomatoes. These green tomatoes are tangier than the ripe ones ... hence no need of tamarind & they can complement jaggery in a better way. Pair these with some flaky paratha or phulka or plain rice and sit back and enjoy the compliments that will come rolling in. This recipe is an easy and quick one, as tomatoes don't take much time to get cooked.
Ingredients :
7-8 raw green tomatoes
3 tblsp homemade garam masala
3 tblsp peanuts
3 tblsp grated coconut
1 1/2 onion sliced
6-7 garlic flakes
1 inch piece ginger
2-3 green chillies
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tblsp grated jaggery
3-4 tblsp oil
handful of coariander leaves
2 tsp salt or to taste
For tempering:
1 small onion chopped fine
1/2 tsp mustard seeds
1 sprig curry leaves
1 small ripe tomato chopped fine
Homemade garam masala
7-8 bedagi dry red chillies dry roasted
1 tblsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp shah jeera
1/2 tsp black pepper corns
1 black masala cardamom
1/2 inch piece cinnamon
1/2 piece star anise
1/2 tsp fennel seeds
1 small piece dagad phool/ black stone flower
Method :
1. First grind the roasted bedagi chillies to a fine powder. Later add the other roasted whole spices and grind to a fine powder. Store in a glass jar when cool.
2. Wash the green tomatoes, pat dry and slit them vertically into four parts, from top to bottom, without cutting the base. Sprinkle some salt inside the slits.
3. For the stuffing heat 2 tblsp oil in a kadai saute the sliced onion, garlic, ginger & green chillies till golden in colour. Next add the peanuts and saute for sometime. Later add the grated coconut and saute.
4. Now add the homemade garam masala, turmeric, salt and saute till you get a nice aroma. Add the chopped coriander leaves, transfer to a dish and let cool.
5. Grind the above stuffing masala to a paste along with jaggery and stuff each slit tomato with the prepared stuffing. Keep aside the excess masala.
6. Heat 2 tblsp oil in a pressure cooker on medium heat ... add mustard seeds, curry leaves...when seeds crakel add chopped onions and saute till golden add the chopped ripe tomato and saute.
7. Now add the excess masala and saute ... gently place the stuffed tomatoes over the tempering. Add about 1/2 cup water & keep the heat on low. Cook for one whistle and then turn off the flame.
8. Let the steam escape on its own. Open the lid and transfer it to the serving dish. Garnish with some coriander leaves.
9. In North Karnataka they are usually served with jowar bhakris or chapatis.
7-8 raw green tomatoes
3 tblsp homemade garam masala
3 tblsp peanuts
3 tblsp grated coconut
1 1/2 onion sliced
6-7 garlic flakes
1 inch piece ginger
2-3 green chillies
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tblsp grated jaggery
3-4 tblsp oil
handful of coariander leaves
2 tsp salt or to taste
For tempering:
1 small onion chopped fine
1/2 tsp mustard seeds
1 sprig curry leaves
1 small ripe tomato chopped fine
Homemade garam masala
7-8 bedagi dry red chillies dry roasted
1 tblsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp shah jeera
1/2 tsp black pepper corns
1 black masala cardamom
1/2 inch piece cinnamon
1/2 piece star anise
1/2 tsp fennel seeds
1 small piece dagad phool/ black stone flower
Method :
1. First grind the roasted bedagi chillies to a fine powder. Later add the other roasted whole spices and grind to a fine powder. Store in a glass jar when cool.
2. Wash the green tomatoes, pat dry and slit them vertically into four parts, from top to bottom, without cutting the base. Sprinkle some salt inside the slits.
3. For the stuffing heat 2 tblsp oil in a kadai saute the sliced onion, garlic, ginger & green chillies till golden in colour. Next add the peanuts and saute for sometime. Later add the grated coconut and saute.
4. Now add the homemade garam masala, turmeric, salt and saute till you get a nice aroma. Add the chopped coriander leaves, transfer to a dish and let cool.
5. Grind the above stuffing masala to a paste along with jaggery and stuff each slit tomato with the prepared stuffing. Keep aside the excess masala.
6. Heat 2 tblsp oil in a pressure cooker on medium heat ... add mustard seeds, curry leaves...when seeds crakel add chopped onions and saute till golden add the chopped ripe tomato and saute.
7. Now add the excess masala and saute ... gently place the stuffed tomatoes over the tempering. Add about 1/2 cup water & keep the heat on low. Cook for one whistle and then turn off the flame.
8. Let the steam escape on its own. Open the lid and transfer it to the serving dish. Garnish with some coriander leaves.
9. In North Karnataka they are usually served with jowar bhakris or chapatis.
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