Ingredients:

• 8 to 10 – medium rounded Tomatoes
• 2 – boiled and mashed Potatoes
• 1/2 cup – mixed boiled vegetables, chopped (carrot, beans, peas)
• 1/2 tsp – Garam Masala
• 1/2 tsp – each chilli powder, Turmeric and Dhania powder
• salt to taste
• 1 tbsp – oil
• 1/2 tsp – each jeera, Mustard Seeds
• 2 – Red Chillies dry, crushed
• 1 tbsp – grated cheese
• chopped coriander

Method:

1. Cut the top of the tomato horizontally (like a cap). Scoop out the seeds. Chop the cut tops finely. Heat oil in a karai (vessel) add jeera and mustard seeds. When they splutter, add the chopped tomatoes and fry for one minute. Add all dry masalas and fry a minute more. Add the potatoes, vegetables and hulled seeds. Mix well and cook for a minute. Stuff the tomatoes with filling. Top with grated cheese and coriander. Place tomatoes in a cooker container. Dot with butter. Pressure cook for one whistle. Serve hot with naan, roti or paratha.

Recipe courtesy of Sify Bawarchi