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Name of the recipe - Stuffed Tomatoes

Ingredients
Stuffed Tomatoes
9 small (about 2 inch) tomatoes or Italian tomatoes
1 inch piece of fresh ginger, peeled and chopped fine
2 cloves garlic
1 handful fresh cilantro leaves
2 tablespoons unsweetened, shredded coconut
1/2 cup water
1 cup, roasted and ground peanuts
1/4 teaspoon turmeric
1/2 teaspoon masala powder
1/4 teaspoon salt
2 tablespoons natural sugar
2 tablespoons safflower oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cummin seeds
1 pinch hing
2 cups water

Method of Preparation

Wash the tomatoes. Cut each one lengthwise from the tip to 1/2 inch from the stem and cut again lengthwise across this cut, forming a cross (+). Be careful not to cut right through the tomato.

Put the ginger, garlic, cilantro, coconut and the 1/2 cup of water in a blender and blend until liquefied. Mix together the blended mixture, peanuts, turmeric, masala powder, salt and sugar to make a thick paste. Using your hands makes this easier . Spread open the tomatoes and stuff each one with the nut paste, using your hands. Heat a deep frying pan on medium and add the oil, Cummin seeds, mustard seeds and hing. Stir until the seeds pop. Put in the tomatoes and stir very gently. Add the 2 cups of water and bring to a boil. Turn down the heat to low and partially cover. Cook until tender, about 10 minutes.

 

Note
Tomatoes, being nightshades, usually have a negative effect on the lridoshic balance, if taken in excess. The seasonings in the recipe above help ease this negative effect. Vata can add some garlic and should eat this only occasionally.

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