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The Vegetarian Curry Bible
Tomato Barta
Tomatoes With Chick Peas
by daawat.com
Ingredients:
by daawat.com
Ingredients:
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4-5 tomatoes
1 cup yogurt
A pinch of turmeric
2 tsp salt
2 tsp chili powder
1 tsp ginger garlic paste
1 tsp garam masala powder
1/2 cup peanuts
tbsp khus khus seeds
2 onions, chopped
Coriander leaves (cilantro) for garnishing
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medium stuffing tomatoes (2lbs)
3/4 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1/4 tsp ground roasted cumin seeds
1/2 tsp garam masala
Salt to taste
1/4 tsp cayenne pepper
2 cups cooked chickpeas, drained
2 tbsp oil
Method:
Method:
1. Cut off a small portion of the top of each tomato, scoop out the pulp
and reserve it. Save the caps for further use.
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Add salt, turmeric, chili powder, ginger garlic paste, garam masala
powder to the yogurt and mix well.
Mix the peanuts, khus khus seeds and blend them to a fine paste using
water.
Make a few spots on tomatoes with a knife and allow them to stay in
yogurt for 30-40 minutes.
Heat oil in a pan and fry the onions until golden brown.
Remove the tomatoes from yogurt and add to the onions. Cook the
tomatoes until they are tender.
2. Lightly salt inside of each tomato shell and arrange them upside down
on a plate to drain.
3. Mix half of the tomato pulp with the spices and chickpeas and mash
coarsely.
4. Stuff the tomatoes with the above mixture and replace them with caps.
5. Preheat the oven to 350 degrees F. Lightly oil the surface of each
tomato and place it in a greased baking dish.
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6. Bake them uncovered for 25 minutes and serve hot.
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Now add the yogurt mixture to the tomatoes and cook until the gravy
becomes thick.
Finally add the peanuts paste to the curry and mix well. (You can also
use sesame seeds instead of peanuts if you want).
Garnish with cilantro and serve hot.
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