Recipe - Bharrey Baghare Tamate

12 md Sized; (800 g.) tomatoes

FOR THE FILLING
250 g Paneer
150 g Mushrooms
Unsalted butter to saute
mushrooms
90 g Processed cheese
1 md Sized red bell pepper
1 md Sized yellow bell pepper
5 g Coriander leaves; chopped
fine
4 Green chillies; chopped fine
24 Cashewnut halves
3 g Shahjeera; freshly roasted
Salt to taste

FOR THE GRAVY
One half cup Oil; (120 ml.)
One half teaspoon Mustard seeds; (2 g.)
One half teaspoon Cummin seeds; (2 g.)
16 Curry leaves
150 g Onions; chopped
45 g Ginger paste; strained
15 g Garlic paste; strained
1 One half teaspoon Chilli powder; (7 g.)
1 teaspoon Turmeric powder; (5 g.)
Salt to taste
90 g Onion paste; fried
60 ml Tamarind pulp

FOR THE PASTE
One half cup Groundnuts; roasted (75 g.)
Three fourths cup Grated coconut; (75 g.)
45 g Sesame seeds
250 g Onions; chopped
12 g Coriander powder
3 g Cummin powder

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

To 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 chillies, cashewnuts and
shahjeera 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 Three fourths cup water,
and grind to a smooth paste. Remove from the blender. Add coriander
powder and cummin powder. Mix well and keep aside. Heat oil in pan
and season with mustard seeds and cummin 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. Stirfry until the onions are golden. Add chilli powder and
turmeric powder (dissolved in two tbsp. water). Stirfry until the
moisture evaporates. Then add the paste and stirfry 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 stirin
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. Serve either with steamed rice or any Indian
bread of your choice.

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