Hope you all had a wonderful Thanksgiving weekend. Lot of great deals and lot of shopping. Stuffing Turkey for Thanksgiving is the special dish in every home. Being a vegetarian, i thought why not stuff a vegetable?. Thus came this stuffed tomatoes ...


Ingredients:


Small tomatoes - 4

For Gravy:

• Onion - 1
• Tomato paste - 1 tbsp
• Corriander powder - 1/2 tsp
• Cashews
• Almonds
• Garlic - 2 cloves
• Bay leaf - 1
• Fennel seeds
• Chilli powder
• Salt

For Stuffing:

• Potato - 1
• Onion - 1 small
• Ginger - 1/2 inch
• Corriander leaves
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Salt

How to make it:

Boil the potato and mash it nicely. Add chopped onions, shredded ginger, chopped corriander leaves, turmeric powder, chilli powder and salt. Cut the top of tomato and scoop out all the pulp inside. Stuff the potato mix inside and cover it with the cut part of tomato. Press gently so that it closes properly. Set aside. Grind the pulp from tomato, onion, cashews, almonds and garlic into a paste. Heat oil and butter in a non stick pan and add bay leaf, fennel seeds, ground paste, tomato paste, corriander powder, chilli powder and salt. Cook until the raw smell is gone and until oil separates. Now arrange the stuffed tomatoes in this gravy and cook covered for some more minutes until the skin of tomato starts to shrink. Garnish with corriander leaves, cashews and cream. Serve hot.