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Stuffed Tomato Quarters
Stuffed Tomato Quarters
Ingredients
For Filling:
1 cup chickpeas, soaked overnight
1/4 cup grated paneer
1 onion finely chopped
2-3 garlic flakes crushed finely
1" ginger grated
3-4 green chillies finely chopped
2 tbsp. tahina sauce
1 tsp. soya sauce
1 tsp. lemon juice
salt to taste
1 tbsp. oil
3 firm medium, same sized tomatoes
1/2 cup salad leaves chopped finely
5-6 whole green fresh salad leaves
1/2 cup spring onion greens finely chopped
2 tbsp. grated paneer
1 tbsp. thinly sliced lemon rind
Method
For Filling:
Pressure cook chickpeas in plenty of water till very soft. (6-7
whistles). Remove, drain,
grind to a coarse paste, keep aside. Heat oil in a heavy pan, add
ginger, garlic, green
chillies, stir for a minute. Add onions, stir fry till light pink
and transparent. Add chickpea
paste, sauces, lemon juice, salt, stir gently. Cook on low heat,
till paste forms a soft lump.
Keep aside to cool. Make vertical slit in, scoop out inside very
carefully. Take care not to
damage shell of tomato. Use inside for some other recipe or in a
salad. Gently stuff chick
pea mixture into each tomato with a small spoon. Chill stuffed tomatoes
for 15-20 minutes
or till required.
Just before serving:
Spread out whole salad leaves on serving plate.Cut each tomato carefully
into 4 quarters
(vertically). Press pyramidal mixture inside to make a slight depression.
Garnish in this
with chopped leaves, spring onion, greens, lemon rind, grated paneer.
Serve chilled like a
pickup or a salad.
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