Here is a dish that my family absolutely loves. It’s made in different ways actually. Some people stuff the tomatoes with a paneer filling and some with mashed potatoes. I chose  a spicy mashed potato filling. I think this dish is actually quiet elaborate but eventually it’s worth the effort. I have had stuffed tomatoes a couple of times earlier but I have never really used naati or junglee tomatoes. The only reason why I used them here was their size – perfectly small and round. Usually when I buy these little junglee tomatoes I use them to make rasam (which needs no other souring agent after that). Stuffed tomatoes is another such recipe as the pulp of the tomato goes back into the filling thus making the over all dish tangy and yummy.

Ingredients :

  • 2 cups boiled and mashed potatoes
  • 1 onion, finely chopped
  • 2 tablespoons of fresh, green peas
  • 10 small baby tomatoes
  • a small piece of ginger
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon cumin seed (jeera) powder
  • 1 teaspoon coriander seed (dhania) powder
  • Pinch of garam masala
  • 1 Finely chopped green chilly
  • 1 tablespoon finely chopped coriander leaves
  • 2 teaspoons of oil
  • Salt (to taste)

Procedure :

  1. Slit the head of the tomatoes. Use a scooper to scoop out the pulp of the tomatoes.
  2. Rub salt inside these tomatoes and allow them to rest.
  3. Separately, heat a kadai. Add oil in it and allow cumin seeds to crackle.
  4. Now add the chopped onions, green chilly, grated ginger, green peas and saute.
  5. Add the pulp of tomatoes that was extracted earlier. Cook till mixture comes together.
  6. Now add the dry masalas – jeera powder, dhania powder, garam masala and salt. Mix well. Add finely chopped coriander leaves.
  7. Take out about 2 tablespoons of this prepared masala and mix it with the mashed potato, in a separate bowl. Leave some gravy in the pan. Add 1/2 a cup of water to the gravy and let it simmer.
  8. Mix the mashed potatoes well and stuff them into the tomato shells prepared earlier.
  9. Now let the tomatoes simmer in the gravy for 5-10 minutes till they turn tender.
  10. Serve hot with rotis or naan.