Stuffed Tomato Curry

  • Tomatoes – 6
  • Oil for shallow-frying
  • Coriander leaves for garnishing

For the stuffing:

  • Potatoes – 3 medium
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – a pinch
  • Onion – 1/2 (or 2 tablespoons when finely chopped)
  • Garlic – 2 cloves (or 1 teaspoon when finely chopped)
  • Cumin seeds – 1 teaspoon
  • Oil – 1 teaspoon

For the curry:

  • Garam masala – a pinch
  • Pepper powder – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – a pinch
  • Onion – 1/2 (or 2 tablespoons when finely chopped)
  • Garlic – 4 cloves (or 1 teaspoon when ground)
  • Dry red chilies – 4
  • Cinnamon stick – 1
  • Cloves – 4
  • Coriander seeds – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Oil – 2 teaspoons
    • Hollow out the tomatoes. With a knife, cut a cone-shaped hole into the tomato from the top, almost touching the base but not piercing it. Take the cone out. Then with a corer, scoop out the tomato pulp.
    • Save the tomato pulp in a separate bowl, for later use in the curry.
    • Boil the potatoes, till they are soft enough to mash.
    • Peel and mash the potatoes.
    • Heat oil in a skillet or kadhai. Add cumin seeds and when they splutter, add a teaspoon of finely chopped garlic and two tablespoons of finely chopped onion. Cook on medium heat for a minute, then add the dry spice powders: turmeric powder, cumin powder, coriander powder, red chili powder. Give the spices a stir.
    • Add mashed potatoes and salt to taste.
    • Blend the potatoes very well with the fried onions and spices. Switch off the heat after two minutes.
    • Stuff the tomatoes with the potato filling.
    • Pierce each tomato with a pin all over.
    • Heat a shallow non-stick pan coated with some oil.
    • Place the tomatoes in a single file on the pan. Cook the stuffed tomatoes covered on medium heat, turning the tomatoes around every other minute, till they are lightly browned evenly on all sides.
    • While turning, take care not to break the tomatoes. Drizzle a little more oil while cooking if the tomatoes stick to the pan.
    • Take the pan-fried tomatoes off the pan.
    • In a non-stick pan, heat two teaspoons of oil. When hot, add cumin seeds and coriander seeds. As soon as the cumin seeds have crackled and the coriander seeds changed to a darker color, add dry red chilies, cinnamon stick and cloves. Stir them around for a few seconds, then add a teaspoon of garlic paste and two tablespoons of finely chopped onions.
    • Cook on medium heat till the onions turn translucent.
    • To the pan, add the dry spice powders: turmeric powder, cumin powder, coriander powder, red chili powder, pepper powder. Give the spices a stir.
    • Add the tomato pulp saved from the earlier step, to the pan. Cook on high heat, stirring regularly, for 5 minutes.
    • Smoothly mash the leftover potatoes after filling the tomatoes along with half a cup of water. Transfer this to the pan with curry.
    • Pour in more water if you want the curry thinner. Add salt to taste.
    • Cook everything together for 6-7 minutes on low flame, covered, stirring every other minute.
    • Give the curry a good stir, and then place the pan-fried stuffed tomatoes gently in it.
    • Let it simmer for 5 minutes, turning the tomatoes around a few times in between.
    • Stuffed tomato curry is ready to serve. Garnish with chopped coriander leaves.

Source: https://www.steamingpot.com/stuffed-tomato-curry/