Serves :  4

Preparation time :  15 Mins.

Cooking time:  30 Mins.


Ingredients for the stuffing:

6 tomatoes

185 gms. shelled cooked peas

85 gms. diced cooked carrots

85 gms. diced fried paneer or potatoes

30 gms. ghee

30 gms. finely chopped spring onions

Ingredients for the batter:

40 gms. flour

½ tsp. red pepper powder

5 tbsp. water

1” piece ginger

2 green chillies

1 tsp. salt

1 tsp. sugar

¼ tsp. garam masala

1 dessertspoonful fresh coriander leaves

1 dessertspoonful mint leaves with the stems

¼ tsp. salt

a pinch of black pepper


1. Cut off a slice from the top of each tomato and keep it aside.  Scoop out the pulp and drain off the tomatoes by laying them upside down.  Chop the onion finely.

2. Heat the ghee, and fry the onions lightly.  Add sieved tomato pulp and cook until dry.  Then add the sugar, cooked peas, diced cooked carrots, fried paneer or potatoes, salt, red pepper powder, garam masala, finely-chopped coriander and mint leaves and the finely-cut ginger and green chillies.

3. Cook until the spices penetrate into the vegetables.  Remove from the fire.  Fill this mixture into the tomato shells and use the slices previously cut as lids for the shells.

4. Prepare the batter with flour, salt, red pepper powder, black pepper and the water.  Dip the whole tomatoes in the batter carefully, keeping the lids upwards, and deep fry on quick heat for a minute or so.

5. Serve immediately, garnished with a sprig of the fresh mint or parsley.

Recipe by Rehana khambaty


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