Bharwan Tamater (Tomatoes stuffed with morel mushrooms)

Bharwan Tamater (Tomatoes stuffed with morel mushrooms)

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Servings: 5
Calories: 231


  • 15 Tomatoes round and firm
  • 2 tbsp Vegetable oil
  • 2 tbsp Onions chopped
  • 1 tbsp Garlic lasan, chopped
  • 2 Green chillies finely chopped
  • 3 1/2 oz Tomato pulp
  • 1.1 lb Morel mushrooms guchhi, chopped
  • Salt to taste
  • 2 tsp Garam masala
  • 2 tsp Mint pudina leaves, chopped
  • 2 tsp Lemon nimbu juice
  • 1/2 tsp Black cumin shahijeera seeds, roasted, powdered
  • 1/2 tsp Green coriander hara dhaniya, chopped

for the sauce:

  • 2 tbsp Vegetable oil
  • 2/3 tsp Green cardamom choti elaichi powder
  • 1 Bayleaf
  • 1 oz Onion sliced
  • 1/2 oz Garlic
  • 11 oz Tomatoes chopped
  • 16 floz Water
  • Salt to taste

3 tbsp Cream

  • 1 tsp Mace javitri powder


  • Slice the top of the tomatoes, keep them aside. Scoop out the pulp from the tomato cups and drain upside down on paper towels.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour the sauce over the baked tomatoes and sprinkle the remaining green coriander.
  • Serve hot.
Calories: 231 kcal
Carbohydrates: 27 g
Protein: 8 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 110 mg
Potassium: 1523 mg
Fiber: 10 g
Sugar: 14 g
Vitamin A: 3769 IU
Vitamin C: 67 mg
Calcium: 106 mg
Iron: 14 mg
Dishes Curries
Cuisine Indian
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