Ingredients
•Tomatoes 8 medium
•Unsalted butter 1 1/2 tablespoons
•Button mushrooms,chopped 5-6 medium
•Cottage cheese (paneer),grated 1/2 cup
•Processed cheese,grated 3 tablespoons
•Red capsicum,seeded and chopped 1/2 medium
•Fresh coriander leaves,chopped 2 teaspoons
•Green chillies,chopped 2
•Cashewnuts,halved 12
•Salt to taste
•Raw peanuts,shelled 3/4 cup
•Oil 1 tablespoon + to deep fry
•Onion ,sliced 2 medium
•Mustard seeds 1/4 teaspoon
•Cumin seeds 1/4 teaspoon
•Caraway seed (shahi jeera) powder 1/2 teaspoon
•Curry leaves 8
•Ginger paste 1 1/2 tablespoons
•Garlic paste 1 tablespoon
•Tamarind pulp 1/4 cup
•Red chilli powder 1 teaspoon
•Turmeric powder 1/2 teaspoon
•Coriander powder 2 teaspoons
•Roasted cumin powder 1/2 teaspoon
Method
Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin. Cut from the top, scoop out the seeds to make cups and set aside. Heat butter in a pan and sauté mushrooms until all moisture dries up. Remove and cool. Take paneer in a bowl. Add mushrooms, cheese, red capsicum, coriander leaves, green chillies, cashewnuts and salt and mix well. Stuff this mixture into the tomato shells and set aside. Roast peanuts, cool and grind into a fine paste using a little water. Heat sufficient oil in a kadai and deep-fry onions till golden brown. Drain and place on an absorbent paper. Heat one tablespoon oil in another kadai, add mustard seeds, cumin seeds and caraway seeds and sauté till they splutter. Add curry leaves and sauté for half a minute. Add ginger paste and garlic paste and sauté until lightly browned. Stir in the tamarind pulp and sauté for three to four minutes on medium heat. Add fried onions, red chilli powder, turmeric powder, coriander powder and cumin powder and continue to sauté till oil surfaces. Add peanut paste and sauté until the mixture leaves the sides of the pan. Add three cups of water and salt, bring to a boil and reduce heat. Add the stuffed tomatoes and simmer for four to five minutes ensuring that the tomatoes remain firm. Serve hot.
