Tomatoes – 15, round and firm
Mushrooms – 2 1/2 cups, chopped
Oil – 2 tbsp
Onions – 2 tbsp, chopped
Garlic – 2 tbsp, chopped
Tomato pulp – 1 tsp, fresh or canned
Green Chillies – 1 tsp, finely chopped
Salt to Taste
Garam Masala – 2 tsp
Mint Leaves – 2 tsp, chopped
Lemon Juice – 2 tsp
Caraway Seed Powder – 1/2 tsp, roasted
Green Coriander – 2 tsp, chopped
For the Sauce:
Oil – 5 tsp
Green cardamom Powder – 2/3 tsp
Bayleaf – 1
Onions – 4 tsp, sliced
Garlic – 2 tsp
Tomatoes – 1 1/2 cups, chopped
Salt to taste
Cream – 4 tbsp
Mace Powder – 2/3 tsp
1. Slice off the tops of the tomatoes, scoop out the pulp.
2. Drain upside down on a paper towel.
3. Keep the top aside.
4. Heat oil in a pan, saute the onions, garlic and tomato pulp over medium heat until the moisture evaporates completely and the oil separates.
5. Stir in the green chillies and mushrooms.
6. Cook over high heat for 10 to 15 minutes till the water dries.
7. Add salt, garam masala, chopped mint leaves, lemon juice, black cumin powder and half the green coriander.
8. Cool the mixture.
9. Fill each tomato cup with the mushroom mixture and cover with the tomato top.
10. Bake the stuffed tomatoes in a greased baking tray for 15 minutes.
11. For the sauce, heat oil in a pan.
12. Saute the cardamoms, bayleaf, onions, garlic and chopped tomatoes.
13. Then add 2 cups water and salt and cook for about 30 minutes.
14. Strain the sauce through a fine sieve.
15. Transfer to a saucepan and bring to a slow boil.
16. Add cream and mace powder.
17. Pour the sauce over the baked tomatoes and sprinkle the remaining half of the green coriander before serving.
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