Cooking Index - Cooking Recipes & IdeasFresh Tomato In Curd Recipe - Cooking Index

Fresh Tomato In Curd

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

7   Firm ripe tomatoes - (7 to 8)
200   Kabuli channa - (soaked overnight)
3 tablespoons 45ml-- ¥
1   Dal channa dal
2 tablespoons 30mlMix spices - (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
1 teaspoon 5mlCumin powder
1 tablespoon 15mlChanna masala
1/4 teaspoon 1.3mlCinnamon-clove powder
2 tablespoons 30mlGround sugar
1/2 teaspoon 2.5mlBlack salt powder
  Salt to taste
1/2 teaspoon 2.5mlRed chilli powder
1 1/2 cups 355mlFresh tied beaten curd.
1 tablespoon 15mlCoriander finely chopped
2 tablespoons 30mlTamarind 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)

The Madhur Jeffrey Cookbook


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.