Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      medium        tomatoes
                        ***FOR THE FILLING***
 250      grams         paneer
 150      grams         mushrooms
                        unsalted butter to sauté mushrooms
  90      grams         processed cheese
   1      medium        red bell pepper
   1      medium        yellow bell pepper
   5      grams         coriander leaves -- finely chopped
   4                    green chiles -- finely chopped
  24                    cashew nut halves
   3      grams         shajeera -- freshly roasted
                        salt -- to taste
                        ***FOR THE GRAVY***
     1/2  cup           oil
     1/2  teaspoon      mustard seeds
     1/2  teaspoon      cumin seeds
  16                    curry leaves
 150      grams         onions -- chopped
  45      grams         ginger paste -- strained
  15      grams         garlic paste -- strained
   1 1/2  teaspoons     chile powder
   1      teaspoon      turmeric powder
                        salt -- to taste
  90      grams         onion paste -- fried
  60      milliliters   tamarind pulp
                        ***FOR THE PASTE***
     1/2  cup           groundnuts -- (peanuts), roasted
     3/4  cup           grated coconut
  45      grams         sesame seeds
 250      grams         onions -- chopped
  12      grams         coriander powder
   3      grams         cumin powder

Preparation:

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 sauté 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 sauté 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.