Serves 4-5
Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients for Tomatoes Stuffed with Mushrooms:
15 tomatoes (round and firm)
2 ½ cups mushrooms, chopped
2 tbsp oil
2 tbsp onions, chopped
1 tbsp garlic, chopped
½ cup tomato pulp, fresh/canned
1 tsp green chillies, finely chopped
Salt to taste
2 tsp garam masala
2 tsp mint leaves, chopped
2 tsp lemon juice
½ tsp black cumin powder, roasted
2 tsp green coriander, chopped
For the sauce:
5 tsp oil
2/3 tsp green cardamom powder
1 bay leaf
4 tsp onions, sliced
2 tsp garlic
1 ½ cups tomatoes, chopped
Salt to taste
4 tbsp cream
2/3 tsp mace powder
Directions for making Tomatoes Stuffed with Mushrooms:
Slice the tops of the tomatoes, scoop out the pulp, drain upside down on a paper towel. Keep the tops aside.
heat oil in a pan, sauté the onions, garlic and tomato pulp over medium heat until the moisture completely evaporates and the oil separates from the curry.
Stir in green chillies and mushrooms. Cook over high heat for 10 to 15 minutes till the water dries.
Add salt, garam masala, chopped mint leaves, lemon juice, black cumin powder and half of the green coriander. Cool the mixture.
Fill each tomato cup with the mushroom mixture and cover with the tomato top. Bake the stuffed tomatoes in a greased baking tray for 15 minutes.
For the sauce, heat oil in a pan. Saute the cardamoms, bay leaf, onions, garlic and chopped tomatoes. Then add water (2 cups) and salt, cook for about 30 minutes.
Strain the sauce through a fine sieve. Transfer to a saucepan and bring to a slow boil. Add cream and mace powder.
Pour the sauce over the baked tomatoes and sprinkle the remaining half of the green coriander before serving.
Enjoy your Tomatoes Stuffed with Mushrooms.
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