Bharwan Tamater (Tomatoes stuffed with morel mushrooms) recipe
ingredients
15 Tomatoes, round and firm
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tbsp (24 g) Onions, chopped
1 tbsp (12 g) Garlic (lasan), chopped
2 Green chillies, finely chopped
100 g (3 1/2 oz) Tomato pulp
500 g (1.1 lb) Morel mushrooms (guchhi), chopped
Salt to taste
2 tsp (4 g) Garam masala
2 tsp (6 g) Mint (pudina) leaves, chopped
2 tsp (10 ml) Lemon (nimbu) juice
1/2 tsp (1 g) Black cumin (shahijeera) seeds, roasted, powdered
1/2 tsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tbsp (24 g) Onions, chopped
1 tbsp (12 g) Garlic (lasan), chopped
2 Green chillies, finely chopped
100 g (3 1/2 oz) Tomato pulp
500 g (1.1 lb) Morel mushrooms (guchhi), chopped
Salt to taste
2 tsp (4 g) Garam masala
2 tsp (6 g) Mint (pudina) leaves, chopped
2 tsp (10 ml) Lemon (nimbu) juice
1/2 tsp (1 g) Black cumin (shahijeera) seeds, roasted, powdered
1/2 tsp (4 g) Green coriander (hara dhaniya), chopped
For the sauce:
2 tbsp (30 ml) 1 fl oz Vegetable oil
2/3 tsp (1 g) Green cardamom (choti elaichi) powder
1 Bayleaf
4 tsp (20 g) Onion, sliced
2 tsp (12 g) Garlic
300 g (11 oz) Tomatoes, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
3 tbsp (60 g) 2 oz Cream
1 tsp (2 g) Mace (javitri) powder
2/3 tsp (1 g) Green cardamom (choti elaichi) powder
1 Bayleaf
4 tsp (20 g) Onion, sliced
2 tsp (12 g) Garlic
300 g (11 oz) Tomatoes, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
3 tbsp (60 g) 2 oz Cream
1 tsp (2 g) Mace (javitri) powder
method
1. Slice the top of the tomatoes, keep them aside. Scoop out the pulp from the tomato cups and drain upside down on paper towels.
2. Heat the oil in a pan; saute the onions, garlic, and tomato pulp over medium heat until the moisture evaporates completely and the oil separates from the mixture.
3. Stir in the green chillies and mushrooms. Cook on high heat for 10 - 15 minutes or till the mushrooms are soft. Add the salt, garam masala, mint leaves, lemon juice, black cumin powder, and 1 tsp green coriander. Mix well. Remove from heat and set aside to cool.
4. Fill each tomato cup with this mushroom mixture and cover with the tomato top. Bake the stuffed tomatoes in a greased Baking tray for 15 minutes.
5. For the sauce, heat the oil in a pan. Saute the green cardamom powder, bay leaf, onions, garlic, and tomatoes. Then add water and salt; cook for about 30 minutes.
6. Strain the sauce through a fine sieve. Transfer to a saucepan and bring the sauce to a slow boil. Add the cream and mace powder.
7. Pour the sauce over the baked tomatoes and sprinkle the remaining green coriander.
8. Serve hot.
2. Heat the oil in a pan; saute the onions, garlic, and tomato pulp over medium heat until the moisture evaporates completely and the oil separates from the mixture.
3. Stir in the green chillies and mushrooms. Cook on high heat for 10 - 15 minutes or till the mushrooms are soft. Add the salt, garam masala, mint leaves, lemon juice, black cumin powder, and 1 tsp green coriander. Mix well. Remove from heat and set aside to cool.
4. Fill each tomato cup with this mushroom mixture and cover with the tomato top. Bake the stuffed tomatoes in a greased Baking tray for 15 minutes.
5. For the sauce, heat the oil in a pan. Saute the green cardamom powder, bay leaf, onions, garlic, and tomatoes. Then add water and salt; cook for about 30 minutes.
6. Strain the sauce through a fine sieve. Transfer to a saucepan and bring the sauce to a slow boil. Add the cream and mace powder.
7. Pour the sauce over the baked tomatoes and sprinkle the remaining green coriander.
8. Serve hot.
serving amount
serves: 4 - 5
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