|7 medium firm ripe tomatoes -- (7 to 8)
|200 grams kabuli channa -- (soaked overnight)
|3 tablespoons gram dal channa dal
|2 tablespoons mix spices -- (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
|1 teaspoon cumin powder
|1 tablespoon channa masala
|1/4 teaspoon cinnamon-clove powder
|2 tablespoons ground sugar
|1/2 teaspoon black salt powder
|1 teaspoon salt to taste
|1/2 teaspoon red chilli powder
|1 1/2 cups fresh tied beaten curd.
|1 tablespoon coriander finely chopped
|2 tablespoons tamarind chutney -- (refer chutneys)
Preparation / Directions:
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,
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)