Bharwaan Tamatar and the Kolkata Knight Riders!
This one is dedicated to Kolkata Knight Riders and Dada. The team having played its last match of the league though did not qualify for the semi-finals they did manage to leave with their heads held high, and I applaud them for it. Also the week saw Tharoor (forced)resign, not a very good thing for Indian politics in my opinion but then we all have to accept the realities of our politics and country.
Anyway all the sad news apart, Anirban had to stay back at work for a longer time today due to some disaster management project coming up last minute and I had to fend for myself. Last week A brought home plump red tomatoes which looked gorgeous and I didn't feel like chopping them, left on my own I thought of making Stuffed Tomatoes the indian way, Bharwaan Tamatar in a creamy gravy, this being the first time I am quite proud of the way it has turned out.
What you need:
4 Large tomatoes- beheaded and emptied
2 large potatoes- boiled and peeled
a handful of mushrooms- chopped fine and/ grated paneer if you like
1/2 onion chopped fine and 2 onions grated
The gut of the tomatoes blended with a handful of cashews
whole cumin seeds
a few green chillies
garam masala powder
cumin powder
coriander powder
finely chopped ginger
some broken cashew nuts and raisins
Some fresh coriander leaves
For the stuffing
Heat 2 tbsp oil in a pan, add the cumin seeds and wait till they crackle, then add the chopped onion. fry till translucent then add some chopped green chillies, the chashew and rainins, chopped mushrooms, some of the chopped ginger, a pinch of salt and garam masala. Toss around till it is a soft mush. Add it to the boiled potato, adjust the salt and mash up, leave it a little lumpy so you can bite into some pieces of the potato. Fill the tomtoes. Rub in some oil on the outside of the tomatoes then put it in the oven at 150 degrees C. for about 10-15 mins, till the tomatoes are soft and you can see the skin getting slightly wrinkled or coming off the edges.
For the gravy:
Heat oil in a pan and add cumin seeds once they crackle add grated onion and green chilies. Once it is browned add the remaining chopped gingers. Now add turmeric, red chili, cumin and coriander powder. Saute for 2 minutes then add the blended tomato and cashew nuts. Cook this while frequently stirring. Add water according to your desired thickness of the gravy, adjust the seasoning then cover and cook till the sauce is ready. In the meantime if you have any extra stuffing left you can add it to the gravy.
Now place the tomatoes in a bowl and pour the gravy over it, garnish with coriander leaves and garam masala (I only use the sunrise shahi garam masala that comes in tiny boxes anything else tastes like saw dust to me )
It does not take much time I noticed, the hard part is taking all the stuff out of the tomato still keeping it in tact.
I hope you enjoy cooking and eating it.
Anyway all the sad news apart, Anirban had to stay back at work for a longer time today due to some disaster management project coming up last minute and I had to fend for myself. Last week A brought home plump red tomatoes which looked gorgeous and I didn't feel like chopping them, left on my own I thought of making Stuffed Tomatoes the indian way, Bharwaan Tamatar in a creamy gravy, this being the first time I am quite proud of the way it has turned out.
What you need:
4 Large tomatoes- beheaded and emptied
2 large potatoes- boiled and peeled
a handful of mushrooms- chopped fine and/ grated paneer if you like
1/2 onion chopped fine and 2 onions grated
The gut of the tomatoes blended with a handful of cashews
whole cumin seeds
a few green chillies
garam masala powder
cumin powder
coriander powder
finely chopped ginger
some broken cashew nuts and raisins
Some fresh coriander leaves
For the stuffing
Heat 2 tbsp oil in a pan, add the cumin seeds and wait till they crackle, then add the chopped onion. fry till translucent then add some chopped green chillies, the chashew and rainins, chopped mushrooms, some of the chopped ginger, a pinch of salt and garam masala. Toss around till it is a soft mush. Add it to the boiled potato, adjust the salt and mash up, leave it a little lumpy so you can bite into some pieces of the potato. Fill the tomtoes. Rub in some oil on the outside of the tomatoes then put it in the oven at 150 degrees C. for about 10-15 mins, till the tomatoes are soft and you can see the skin getting slightly wrinkled or coming off the edges.
For the gravy:
Heat oil in a pan and add cumin seeds once they crackle add grated onion and green chilies. Once it is browned add the remaining chopped gingers. Now add turmeric, red chili, cumin and coriander powder. Saute for 2 minutes then add the blended tomato and cashew nuts. Cook this while frequently stirring. Add water according to your desired thickness of the gravy, adjust the seasoning then cover and cook till the sauce is ready. In the meantime if you have any extra stuffing left you can add it to the gravy.
Now place the tomatoes in a bowl and pour the gravy over it, garnish with coriander leaves and garam masala (I only use the sunrise shahi garam masala that comes in tiny boxes anything else tastes like saw dust to me )
It does not take much time I noticed, the hard part is taking all the stuff out of the tomato still keeping it in tact.
I hope you enjoy cooking and eating it.
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