Fresh Tomato in Curd

Fresh tomato in curd

Ingredients

7-8 firm ripe tomatoes

200 gms. kabuli channa (soaked overnight)

3 tbsp. gram dal channa dal

2 tbsp. mix spices (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)

1 tsp. cumin powder

1 tsbp. channa masala

1/4 tsp. cinnamon-clove powder

2 tbsp. ground sugar

1/2 tsp. black salt powder

salt to taste

1/2 tsp. red chilli powder

1 1/2 cups fresh tied beaten curd.

1 tbsp. coriander finely chopped

2 tbsp. tamarind chutney (refer chutneys)

Method

Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle cumin powder, red chilli powder and salt. Garnish with coriander and tamarind chutney.

Making time: 45 minutes

Makes: 7-8 servings

Shelf life: Fresh (make filling ahead of time)