Ingredients:

• 7-8 – firm ripe Tomatoes
• 200 gm – Kabuli Channa (soaked overnight)
• 3 tbsp – gram dal Channa dal
• 2 tbsp – mix spices (red chilli powder, Dhania powder, garam masala, salt, turmeric, etc.)
• 1 tsp – cumin powder
• 1 tbsp – Channa masala
• 1/4 tsp – cinnamon-clove powder
• 2 tbsp – ground Sugar
• 1/2 tsp – black salt powder
• salt to taste
• 1/2 tsp – Red Chilli powder
• 1.5 cups – freshly tied beaten Curd
• 1 tbsp – coriander, finely chopped
• 2 tbsp – Tamarind chutney

Method:

1. Pressure cook Kabuli channa, dal and salt to taste, till very soft.
2. Drain excess water and keep aside.
3. Cut cap-like tops off the tomatoes and keep aside. Remove pulp carefully.
4. Add pulp to the boiled channa.
5. Mash coarsely. Then add all mix masalas, salt to taste, channa masala and cinnamon-clove powder.
6. Boil further till a soft lump is formed and water has evaporated.
7. Stuff the tomatoes with this mixture.
8. Secure tops with a toothpick.
9. Microwave for 1 minute.
10. Cool and chill in a refrigerator.
11. Meanwhile, beat the curd till smooth.
12. Add sugar, salt and chill.
13. Just before serving, transfer tomatoes straight up to a shallow bowl.
14. Remove toothpicks. Pour beaten curd all over them.
15. Sprinkle cumin powder, red chilli powder and salt.
16. Garnish with coriander and tamarind chutney.

Recipe courtesy of Saroj Kering