सिर्फ 4 टमाटर से बनाएं ऐसी सब्ज़ी कि उंगलियाँ चाटते रह जाएंगे!

Описание: #Bharwatomatorecipe,#tamatarkisabji,#tomato
#stuffedTomato


Ingredients for stuffed tomato curry
Tomatoes - 6 (500 gms)
Cauliflower - ½ cup (grated)
Potato - ½ cup (boiled and mashed)
Paste - tomatoes (4, 300 gms) + ginger (1 inch) + green chilli (2)
Cashews - ¼ cup
Oil - 4 to 5 tbsp
Green coriander - 3 to 4 tbsp (finely chopped)
Dry fenugreek leaves - 2 tsp
Cinnamon stick - 1 inch
Black Cardamom - 1
Cloves - 4
Black pepper - 10 to 12
Cumin seeds - ¾ tsp
Turmeric powder - ¾ tsp
Coriander powder - ⅕ tsp
Red chilli powder - ¾ tsp
Green chilli - 2 (finely chopped)
Ginger - ½ inch (grated)
Mango powder - ¼ tsp
Salt - 1.5 tsp

How to make stuffed tomato curry
1- Take 6 medium sized and firm tomatoes.
2- Remove their pulp and make them hollow.
3- Slightly chop their top portions and remove their pulp.
4- Preheat the pan for the stuffing. Add 2 teaspoons of oil in it and heat it.
5- Add a 1/4 teaspoon of cumin seeds to it and saute it.
6- Turn the flame to low to avoid spices from burning.
7- Add 1 to 2 finely chopped green chilli, 1/2 teaspoon of ginger paste and saute them.
8- Add 1/2 cup of grated cauliflower, 1/2 cup of boiled and mashed potatoes to it.
9- Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chilli powder, a 1/2 teaspoon of coriander powder, a 1/4 teaspoon of mango powder and stir it while roasting for 2 minutes.
10- Crush the larger sized pieces of potatoes using a spatula.
11- The stuffing has cooked. Add some finely chopped tomato, less than 1/2 teaspoon of salt and mix them well.
12- Keep the stuffing aside to cool down.
13- Stuff the tomato by adding the stuffing in it.
14- Stuff all the tomatoes likewise.
15- Preheat the pan to cook the tomatoes. Add 2 to 3 teaspoons of oil in it.
16- Add 1/4 teaspoon of salt to it and mix it.
17- Place the stuffed tomatoes to cook on the low flame.
18- Cover and cook it on the low flame for 3-4 minutes.
19- In the meantime, prepare the Masala mixture.
20- Add 2 to 3 tablespoons of oil in the pan and heat it.
21- Add a 1/2 teaspoon of cumin seeds to it and turn the flame to low for avoiding the spices from burning.
22- Add 1 inch of cinnamon stick, 10-12 black peppers and 4 cloves to it.
23- Add 1 black cardamon after peeling it and saute it.
24- Add the paste of 4 tomatoes, 1 inch of ginger, 2 green chillies and a 1/4 cup of cashews to it.
25- Add a 1/2 teaspoon of turmeric powder, a teaspoon of coriander powder, a 1/2 teaspoon of red chilli powder and roast the spices until oil separates from it.
26- Keep the flame on low to medium.
27- Cook and flip tomatoes after every interval of 3 or 4 minutes.
28- Cook till they become soft.
29- The oil is separating from the Masala mixture.
30- Add 2 teaspoons of dry fenugreek leaves after crushing it and the remaining stuffing to it.
31- Stir while roasting it slightly and add the extracted tomato pulp after filtering it on a strainer to it.
32- The tomatoes have become soft and they have cooked on the low flame for 15 minutes.
33- The oil is separating from the Masala mixture because it has roasted.
34- Add 1 cup of water in the gravy along with 1 teaspoon of salt.
35- Add some finely chopped green coriander and mix it well.
36- Cover and cook it on the low flame for 3-4 minutes.
37- The gravy has cooked for 4 minutes. Add the cooked tomatoes to it.
38- Mix tomatoes with the gravy. Again, cook it on the low flame for 3-4 minutes.
39- The curry has cooked so pour it in a bowl and garnish with finely chopped green coriand