Bharrey Baghare Tamate

Recipe Ingredients

12 tablespoons	180ml	Tomatoes (medium)
		For The Filling
250		Paneer
150		Mushrooms
		Unsalted butter to saute mushrooms
90		Processed cheese
1		Red bell pepper (medium)
1		Yellow bell pepper (medium)
5		Coriander leaves - finely chopped
4		Green chiles - finely chopped
24		Cashew nut halves
3		Shajeera - freshly roasted
		Salt - to taste
		For The Gravy
1/2 cup	118ml	Oil
1/2 teaspoon	2.5ml	Mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
16		Curry leaves
150		Onions - chopped
45		Ginger paste - strained
15		Garlic paste - strained
1 1/2 teaspoons	7.5ml	Chile powder
1 teaspoon	5ml	Turmeric powder
		Salt - to taste
90		Onion paste - fried
60		Tamarind pulp
		For The Paste
1/2 cup	118ml	Groundnuts - (peanuts), roasted
3/4 cup	69g / 2.4oz	Grated coconut
45		Sesame seeds
250		Onions - chopped
12		Coriander powder
3		Cumin powder

Recipe Instructions

BLANCH the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the skin. Lope off 1/2 cm. from the top, scoop out the seeds to make cups and keep aside.

Then Prepare The Filling: Clean and coarsely chop the mushrooms. Melt butter in a frying pan, add mushrooms and saute over medium heat until devoid of moisture. Remove from heat and keep aside to cool. Deseed and slice the red and yellow bell peppers. Mix chopped peppers, mushrooms, coriander leaves, green chiles, cashew nuts and shajeera well. Grate paneer and cheese in a bowl, add the remaining ingredients. Mix well and divide into 12 equal portions. Put a portion of the filling into each of the blanched tomatoes and keep aside.

To Prepare The Paste: Heat a tawa or a non stick frying pan and separately roast the coconut and sesame seeds, for about three minutes each over very low heat or until each emits its unique aroma. Put these ingredients in a blender, add groundnuts and 3/4 cup water, and grind to a smooth paste. Remove from the blender. Add coriander powder and cumin powder. Mix well and keep aside.

Heat oil in pan and season with mustard seeds and cumin seeds. Stir over medium heat until they begin to crackle. Add curry leaves and stir. Add onions and saute until translucent and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add chile powder and turmeric powder (dissolved in two tbs. water). Stir-fry until the moisture evaporates.

Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn). Add three cups water and salt and bring it to a boil. Lower the heat and stir-in the tamarind pulp. Bring it to a boil. Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency.

Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm). Uncover and simmer until the gravy is slightly thicker. Remove from heat and adjust the seasoning.

To serve: Serve either with steamed rice or any Indian bread of your choice.

Source:
Femina Magazine

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