Bharwan Tamater (Tomatoes stuffed with morel mushrooms)

Servings: 5

Author:

Curries [/dishes/curries/]

Indian [/cuisines/indian/]

Instructions

1 Slice the top of the tomatoes, keep them aside. Scoop out the pulp from the
tomato cups and drain upside down on paper towels.
2 Heat the oil in a pan; saute the onions, garlic, and tomato pulp over medium
heat until the moisture evaporates completely and the oil separates from the
mixture.
3 Stir in the green chillies and mushrooms. Cook on high heat for 10 - 15 minutes
or till the mushrooms are soft. Add the salt, garam masala, mint leaves, lemon
juice, black cumin powder, and 1 tsp green coriander. Mix well. Remove from heat
and set aside to cool.
4 Fill each tomato cup with this mushroom mixture and cover with the tomato top.
Bake the stuffed tomatoes in a greased Baking tray for 15 minutes.
5 For the sauce, heat the oil in a pan. Saute the green cardamom powder, bay leaf,
onions, garlic, and tomatoes. Then add water and salt; cook for about 30
minutes.
6 Strain the sauce through a fine sieve. Transfer to a saucepan and bring the
sauce to a slow boil. Add the cream and mace powder.
7 Pour the sauce over the baked tomatoes and sprinkle the remaining green
coriander.
8 Serve hot.