Ingredients:

• 9 medium size – green Tomatoes
• 1/2 cup – gram flour (besan)
• 4 tbsp – oil
• 1 tsp – Mango powder (amchur)
• 1 tsp – salt
• 1 tsp – chilli powder
• 9 – toothpicks
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 1.5 tsp – coriander powder
• 1/4 tsp – Turmeric
• 1/2 tsp – Fennel seeds
• Coriander leaves for garnishing

Method:

1. Cut the caps off the tomatoes.
2. Extract half of the pulp out of tomatoes. Save the pulp for gravy.
3. Heat two tbsp of oil in a pan.
4. Add besan and stir continuously till it turns light brown.
5. Take it off the stove and then add salt, chilli powder, fennel seed and mango powder. Mix it well.
6. Now stuff halved tomatoes with this mixture.
7. Put the cap back on tomatoes and secure them with toothpicks.
8. Heat the remaining oil in kadai.
9. Add cumin and mustard seeds and sputter.
10. Add tomato pulp, salt, chilli powder and turmeric.
11. Cook it for 2-3 minutes.
12. Add stuffed tomatoes now and simmer it till it becomes soft.
13. Garnish with coriander leaves.
14. Serve it with naan, roti or rice.

Recipe courtesy of Preeti