|
Ingredients
|
Quantity
|
|
Firm ripe tomatoes
|
7 to 8
|
|
Kabuli channa (soaked overnight)
|
200gms
|
|
Channa dal
|
1gms
|
|
Mix spices (red chilli powder, coriander
powder, gram masala, salt, turmeric, etc)
|
2 tbsp
|
|
Cumin powder
|
1 tsp
|
|
Channa masala
|
1 tbsp
|
|
Cinnamon – clove powder
|
¼ tsp
|
|
Ground sugar
|
2 tbsp
|
|
Black salt powder
|
½ tsp
|
|
Salt
|
to taste
|
|
Red chilli powder
|
½ tsp
|
|
Fresh tied beaten curd
|
1 ½ cups
|
|
Coriander finely chopped
|
1 tbsp
|
|
Tamarind chutney
|
2 tbsp
|
Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain
excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add
pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste,
channa masala, cinnamon-clove powder. Boil further till a soft lump is formed
and water has evaporated. Stuff the tomatoes with this mixture. Secure tops
with a toothpick. Microwave for 1 minute.Cool, and chill in a refrigerator. Meanwhile, beat the curd till
smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes
straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over
them. Sprinkle cumin powder, red chilli powder and salt. Garnish with coriander
and tamarind chutney.
