Fried Stuffed Tomatoes are one of those recipes that makes you look at tomatoes in a whole new way. Instead of tossing them into a salad or curry, you hollow them out and fill them with a savory mixture of dal and mashed potato, seasoned with garam masala and chili powder. The tomatoes get a quick sear in a hot pan, which creates a tender shell with slightly caramelized edges.
The filling stays moist and flavorful inside, absorbing just a bit of the tomato juices. It is a simple technique that turns everyday ingredients into something special without much fuss.
About the Recipe
This recipe makes six large tomatoes into individual stuffed parcels that are both filling and flavorful. The masoor dal brings protein and a mild earthy taste, while the potato adds creaminess and helps bind everything together. The onion, ginger, and coriander leaves get minced very fine so they blend smoothly into the filling.
You cook the stuffed tomatoes cut side down first, which gives them a lovely browned surface and keeps the filling intact. The gentle heat and covered pan make sure the tomatoes soften without collapsing or losing their shape.
Why you will love this recipe
The stuffing is warm and aromatic, thanks to the garam masala and a hint of pepper. Each tomato holds just the right amount of filling, so you get a good ratio of tender tomato to spiced dal potato in every forkful. The bread crumbs on top create a thin crust that adds a bit of texture contrast. Because you fry them in a non stick pan, they release easily and do not stick or tear.
I always keep the heat medium low once the tomatoes go in, which prevents burning and lets the insides heat through gently. The result is comforting and satisfying without being heavy or greasy.
Fried Stuffed Tomatoes
Cooking Tips
Choose firm, ripe tomatoes that can stand upright on their own. If the tomatoes are too soft, they will collapse when you fry them. Do not overcook the dal because mushy lentils will make the filling too wet. After scooping out the pulp, let the tomatoes sit inverted for a few minutes so any extra juice drains away.
Press the filling in firmly but gently, and do not overfill or it will spill out during frying. Keep the lid on for the first side to trap steam and cook the tomatoes through evenly.
Serving and Storing Suggestions
This recipe serves four to six people as a side dish and takes about forty five minutes from start to finish. Serve the tomatoes hot, straight from the pan, with a sprinkle of fresh coriander if you like. They go well alongside dal, rice, or roti. You can refrigerate any leftovers in an airtight container for up to two days, though they taste best fresh. Reheat gently in a covered pan over low heat to avoid drying them out.
Similar Recipes
- Stuffed Bell Peppers with Rice and Lentils
- Pan Fried Zucchini Boats
- Potato Stuffed Eggplant
- Baked Stuffed Mushrooms
- Masala Stuffed Capsicum
Fried Stuffed Tomatoes
Ingredients
- 6 Tomatoes (large (firm, ripe and red))
- 1/2 cup Masoor Dal
- 1 Potato (large)
- Oil for frying
- Flour (a little)
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1 tsp Garam Masala
- Pepper Powder (a pinch)
Mince very fine:
- 1 Onion (medium)
- 1/2 inch Ginger
- Coriander Leaves (a little)
Instructions
- Cut out the tops and scoop out as much pulp as possible.
- Smear the insides with some salt, set aside.
- Boil dal with turmeric powder and just enough water. Do not over cook or allow it to go mushy.
- Set aside.
- Boil, peel and mash potato. Mix both together.
- Heat 2 tblsp oil, add minced ingredients, fry till onions are lightly browned.
- Add dal-potato mash, continue to fry adding chilli, pepper, garam masala powders and salt.
- Mix thoroughly, fyr for another 2 minutes, remove and cool.
- Just before filling, invert tomatoes to remove any juice, shake well, fill with potato-dal mixture, press a little bread crumbs on top of this.
- Pour a little oil in a non-stick pan, place tomatoes cut side down, reduce heat, cover pan with lid and cook for 2 to 5 minutes or till tomatoes have turned soft.
- When one side is browned, carefully turn and fry the other side also, till tomatoes have become soft.
- Serve hot as a side dish.
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Frequently Asked Questions
Can I use a different type of dal for this recipe?
Yes, you can use toor dal or moong dal instead of masoor dal. Just make sure to cook it until tender but not mushy so the filling holds together.
What if my tomatoes are too soft and collapse while frying?
Choose firmer tomatoes next time and drain them well after scooping out the pulp. You can also reduce the cooking time slightly and keep the heat low to prevent them from breaking down too quickly.
Can I bake these instead of frying?
Yes, you can bake them at 180 degrees Celsius for about twenty to twenty five minutes. Brush the tops with a little oil before baking to help them brown.
How do I prevent the filling from spilling out during cooking?
Do not overfill the tomatoes, and press the bread crumbs gently on top to seal the filling. Fry them cut side down first so the filling sets before you flip them.
Can I prepare the filling ahead of time?
Without a doubt. You can make the dal potato mixture a day in advance and refrigerate it. Just bring it to room temperature before stuffing the tomatoes and frying.
