Fresh Tomato In Curd

Recipe Ingredients

7		Firm ripe tomatoes - (7 to 8)
200		Kabuli channa - (soaked overnight)
3 tablespoons	45ml	-- ¥
1		Dal channa dal
2 tablespoons	30ml	Mix spices - (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
1 teaspoon	5ml	Cumin powder
1 tablespoon	15ml	Channa masala
1/4 teaspoon	1.3ml	Cinnamon-clove powder
2 tablespoons	30ml	Ground sugar
1/2 teaspoon	2.5ml	Black salt powder
		Salt to taste
1/2 teaspoon	2.5ml	Red chilli powder
1 1/2 cups	355ml	Fresh tied beaten curd.
1 tablespoon	15ml	Coriander finely chopped
2 tablespoons	30ml	Tamarind chutney - (refer chutneys)

Recipe Instructions

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.

Making time: 45 minutes

Makes: 7-8 servings

Shelflife: Fresh (make filling ahead of time)

Source:
The Madhur Jeffrey Cookbook

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