Stuffed tomato curry । Stuffed Tomato gravy recipe

Ingredientsts for stuffed tomato curry

Tomatoes - 6 (500 gms)

Cauliflower - ½ cup (grated)

Potato - ½ cup (boiled and mashed)

Paste - tomatoes (4, 300 gms) + ginger (1 inch) + green chilli (2)

Cashews - ¼ cup

Oil - 4 to 5 tbsp

Green coriander - 3 to 4 tbsp (finely chopped)

Dry fenugreek leaves - 2 tsp

Cinnamon stick - 1 inch

Black Cardamom - 1

Cloves - 4

Black pepper - 10 to 12

Cumin seeds - ¾ tsp

Turmeric powder - ¾ tsp

Coriander powder - ⅕ tsp

Red chilli powder - ¾ tsp

Green chilli - 2 (finely chopped)

Ginger - ½ inch (grated)

Mango powder - ¼ tsp

Salt - 1.5 tsp

How to make the stuffed tomato curry

Take 6 medium sized firm tomatoes and cut their tip using a knife. Remove their pulp from the tip and make them hollow.

Preheat a pan for the stuffing and add 2 teaspoons of oil in it. Add a 1/4 teaspoon of cumin seeds to it and saute it on the low flame.  Add 1 to 2 finely chopped green chilli, 1/2 teaspoon of ginger paste and saute them. Add 1/2 cup of grated cauliflower, 1/2 cup of boiled and mashed potatoes to it.

Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chilli powder,  a 1/2 teaspoon of coriander powder, a 1/4 teaspoon of mango powder and stir it while roasting for 2 minutes.

Crush the larger sized pieces of potatoes using a spatula. The stuffing has cooked. Add some finely chopped tomato, less than 1/2 teaspoon of salt and mix them well.  Keep the stuffing aside to cool down.

After cooling it, add the stuffing in the hollowed tomato. Stuff all the tomatoes likewise. Preheat the pan to cook the tomatoes. Add 2 to 3 teaspoons of oil in it. Add 1/4 teaspoon of salt to it and mix it. Place the stuffed tomatoes for cooking on the low flame. Cover and cook it on the low flame for 3-4 minutes.

In the meantime, ppreparre the Masala mixture. Add 2 to 3 tablespoons of oil in the pan and heat it. Add a 1/2 teaspoon of cumin seeds to it and turn the flame to low for avoiding the spices from burning. Add 1 inch of cinnamon stick, 10-12 black peppers and 4 cloves to it

Add 1 black cardamon after peeling it and saute it. Add the paste of 4 tomatoes, 1 inch of ginger, 2 green chillies and a 1/4 cup of cashews to it. Add a 1/2 teaspoon of turmeric powder, a teaspoon of coriander powder, a 1/2 teaspoon of red chilli powder and roast the spices until oil separates from it. Keep the flame on low to medium.

Cook and flip tomatoes after every interval of 3 or 4 minutes. Cook till they become soft. The oil is separating from the Masala mixture. Add 2 teaspoons of dry fenugreek leaves after .

crushing it and the remaining stuffing to it. Stir while roasting it slightly and add the extracted tomato pulp after filtering it on a strainer to it.

The tomatoes have become soft and they have cooked on the low flame for 15 minutes.

 The oil is separating from the Masala mixture because it has roasted. Add 1 cup of water in the gravy along with 1 teaspoon of salt. Add some finely chopped green coriander and mix it well.

Cover and cook it on the low flame for 3-4 minutes. The gravy has cooked for 4 minutes. Add the cooked tomatoes to it. Mix tomatoes with the gravy. Again, cook it on the low flame for 3-4 minutes.

The curry has cooked so pour it in a bowl and garnish with finely chopped green coriander. The stuffed tomato curry is ready to be served. The cooked amount of the curry is enough for 4-5 members of a family. You can serve it with Chapati, Paratha, Naan, or anything you desire.