Stuff cheesy tomato in poppy curry

• Servings: 3-4
• Preparation time: 15-20 minutes.
• Stuffing time: 10-12 minutes.
• Frying time: 10 minutes.
• Cooking time: 5-6 minutes.
• Total time: 48 minutes.

Bharwan tamatar with cheese flavour is one of the most exotic curries, delicacy from grand trunk road and highway ‘Dhawa’.

In India it is one of the best dishes to eat, when you are on the road. The meal of Dhawa is simply very tasty and aromatic; you can serve this with tandoori paratha or tandoori roti.

Ingredients:

For stuffing:

• Tomato: 6 no.(medium size)
• Boiled Potato: 2 no.(medium size)
• Spring onion: 1 tablespoon (chopped)
• Green chilli: 1-2 no.
• Peanut: 1 tablespoon
• Slice cheese: 2 no.
• Coriander leaves: 1 tablespoon (chopped)
• Salt: ½ teaspoon
• Garam masala powder: ¼ teaspoon

For curry:

1. Poppy seed: 1 tablespoon
2. Mustard oil /cooking oil: 2 tablespoon
3. Onion: 1 no. (Small)
4. Ginger: 1”piece
5. Coriander leaves: 1 tablespoon (chopped)
6. Cumin seed: half teaspoon
7. Turmeric powder: 1 teaspoon
8. Salt: ½ teaspoon
9. Coriander powder: ½ teaspoon
10. Chilli powder: ½ teaspoon

Preparation:

For stuffing:

1. Take tomato, cut it from stem side about ½ inches and scoop out pulp.
2. It will become bowl shape, care is to be taken while scooping that tomato do not get tear off.
3. The scooped out tomato pulp to be used for curry keep aside.
4. The stem side  chopped tomato slice, is to be used latter, keep aside.
5. Apply oil all around the tomato (both inside and outside) and keep aside.
6. Chop green chilli and Cut 2 cheese slices into 6 strips, keep aside.
7. Dry roast peanuts and coarsely grind, keep aside.

For curry:

1. Chop onion and ginger into pieces.
2. Dry Grind poppy seed with pinch of salt to fine powder, add chopped onion & ginger and scooped out tomato pulp, again grind till smooth paste, and keep aside.

Method:

To prepare stuffed tomato:

1. Take a mixing bowl put boiled potato, chopped spring onion, green chilli, coriander leaves, salt, ground peanut and Garam masala powder, mash and mix. Stuffing is ready.
2. Take scooped tomato, put cheese strips and stuff fully with stuffing, cover them with stem side tomato pieces and fix them with help of tooth pick.
3. Arrange these into OTG wire grill (barbeque tray) and cook it at 200 deg C until it is done. (It will take 10-12 minutes in a preheated oven).
4. Take out from OTG; discard the peel of the tomatoes, it will be removed very easily, keep aside

To prepare curry:

1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes, add cumin seed, wait for few seconds and add grounded paste.
2.  Stir fry  on medium low flame for  about 3-4 minutes or until it gets light brown in colour, take care, it should not burn, add salt, turmeric powder, chilli powder, and coriander powder, stir and fry it in lower flame. (2-3 minutes) add 1 cup of water; allow it (gravy) to Boil.
3. Add Garam masala powder and stuffed tomatoes. Boil it again put off the flame.
4. Stuff cheesy tomato in poppy curry is ready; transfer this into serving plate to serve. Decorate with coriander leaf.
5. Serve with any meal as a side dish or pair it with chapati or rice.

Stuff cheesy tomato in poppy curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.