Bharwan Tamater (Tomatoes stuffed with morel mushrooms)
Ingredients
- 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
Instructions
- 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