It is always best to use the sturdy, less juicy variety of tomatoes for this recipe. In case the tomatoes are too juicy, then squeeze them out well after slicing.
Tomato (5 to 6)
Coriander leaves (hara dhania), finely chopped (1 tbsp )
Ingredients For stuffing:
Coriander seeds (sabut dhania) (1 tbsp)
Fresh coconut, grated (2 tbsp)
Green chilli (hari mirch) paste (2 tsp)
Haldi Turmeric Powder (a pinch)
Lal Mirch Red Chilli Powder (2 tsp)
Cumin seeds (jeera) powder (2 tsp)
Salt (to taste)
Roasted groundnut (moongfali), crushed (1 tbsp)
Garam Masala Powder (1 tsp)
In a paraat (big, flat plate with shallow edges), mix up all the ingredients for the stuffing.
In a pan, heat 1 tbsp of oil and add in this mixture. Keep sautéing for a couple of minutes and then keep aside.
Wash the tomatoes and remove their stems.
Cut them, almost but not completely, dividing them into 4 parts.
Fill the tomato shells with the stuffing, making sure that they are not over-stuffed.
Bharela Tameta is now ready. Serve as a side-dish.