Stuffed tomatoes / Bharle Tomatoes / Tamater Bharwa

Friends, today I have an interesting stuffing recipe for tomatoes. I have found that its a best loved dish by my family members with delicious curry or dal along with phulka or paratha. The best thing about this is that you can have a basic set of stuffing ingredients and you can add / enhance / modify them each time you prepare a new one !  

This is how tomatoes look after stuffing ! Generally stuffing s with spicy masala are not preferred by kids and elders who are health conscious, but this recipe is specially liked by them.After such stuffing you can either microwave them or cook in a shallow pan.

Steps:

   1. Take equal size fresh tomatoes and scrap out the seeds, core and flesh. Now keep this aside to use in stuffing.           I don't prefer waste this. Sometimes I use it for another gravy. Now we will use the remaining tomato as a shell to             hold the stuffing.  Tomatoes are thick-walled, hollow and relatively juice-free. Look at the pic. This is how tomatoes 

          shells look.

    

    2.  Next, Fry the chopped onion to golden brown and add to it, mashed potato and green paste made               from green chili, curry leaves and coriander.  Add salt, chat masala and cumin powder to taste. Mix 

        well and stuff the tomatoes with the same.

Ingredients	1.     Medium size tomatoes  (250 grams)
	2.     Mashed boiled potatoes approximately 2 small bowls
	3.     Finely chopped onion (2 medium size)
	4.     Green chilies, fresh coriander leaves, curry leaves for paste
	5.    Chat masala / dry mango (Amchur)- 2 tea spoon, cumin powder- 2 tea spoons,    Haldi- 1 tea spoon and salt to taste.
Cooking time	30 minutes
Steps	1.	Take equal size fresh tomatoes and scrap out the seeds, core and flesh.
	2.	Fry the chopped onion to golden brown and add to it, mashed potato and green paste made from green chili, curry leaves and coriander.  Add salt, chat masala and cumin powder to taste. Mix well and stuff the tomatoes with the same.
	3.	Stuff the grinded “masala” inside tomatoes.
	4.	Pour oil to a pressure pan. After “Tadka”, shallow fry all tomatoes by covering the pan with lead. Let the tomatoes be sufficiently steamed.
	5.	Don’t overcook it. Just make sure that tomatoes remain in shape with sufficient softness.
Tips		You can use different ingredients for stuffing with bell pepper / paneer instead of mashed potatoes as well. Green masala paste, can be replaced by red variation with red pepper powder, haldi etc.