Ingredients:

• 6 – Large, firm, Tomatoes
• 2 tbsp – Oil
• 2 – Potatoes, boiled and mashed
• 1/2 cup – Green pea, boiled
• 1/2 cup – Roasted Cashew nuts (optional)
• 1 – Onion, chopped
• 1 tsp – Chopped Garlic
• 1 tsp – Chilly powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Cumin powder
• Salt to taste.

Method:

1. Heat oil in a pan and saute the onions and garlic until a light brown.
2. Add the boiled and mashed potatoes, boiled green peas, cashew nuts, cumin powder, chilly powder, turmeric powder, and salt. Cook for a few minutes.
3. Mix well.
4. Cook for another 3 minutes and remove from heat.
5. Now cut the top of the tomatoes and remove the pulp carefully.
6. Then fill the tomatoes with the prepared potato mixture.
7. Now smear oil over the tomatoes and keep aside.
8. Heat oil in a pan and gently pan fry the stuffed tomatoes until the skin starts crinkling and changing colour.
9. Sprinkle with grated cheese and serve with cucumber slices.

Recipe courtesy of Bridget White