Stuffed tamatar is a unique and mouth-watering dish made by filling juicy toatoes with flavourful and spiced up potato stuffing. Learn how to make this dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Recipe Yeild: 4 servings
- Ripe red tomato (pake huye lal tamatar) - 4 of equal sizes
- Boiled Potato - 2
- Coriander Leaves (dhaniya patti) - as per requirement for garnishing
- Mustard Oil (Sarson ka tel) - as per requirement for frying and gravy preparation
- Salt to taste
- Mustard Seeds (sarson dana) - 1.5 big spoon
- Garlic Petals (lehsun kali) - 5
- Turmeric Powder (haldi powder) - 1 tea spoon
- Red Chilli Powder (lal mirch powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Black pepper Powder (kali mirch powder) - 1/2 tea spoon
- Fenugreek Seeds - 1 tea spoon
- Whole Red Chillis (Sabut lal mirch) - 2-3
- Slice off the tomato from the top (point from where the tomato is attached to the plant) and remove the pulp with the help of a spoon. Keep the pulp aside in a bowl.
- Mash the boiled potatoes
- In a mixer jar take mustard seeds (sarson dana) and garlic petals (lehsun ki kali) and grind them to a fine paste. Transfer this paste to a big plate. Add salt as per taste to the paste and mix well.
- Heat some mustard oil (sarson ka tel) in a kadhai and add the mashed boiled potatoes to it. Now add 40% of the masala paste prepared in the above step to the same kadhai and cook it with the mashed potatoes. When the mashed potato and the masala is cooked and turn red then transfer this potato stuffing to a plate.
- Now start filling the potato stuffing in the tomatoes with the help of spoon. Stuff all tomatoes in similar manner and keep the left over stuffing for use in later steps.
- Heat some mustard oil (sarson ka tel) in a kadhai. Add fenugreek seeds (methi dana) and whole red chillis (sabut lal mirch) into it and allow it to crackle. Now add the left over 60% masala paste to the kadhai and cook till it turns red. Then add the tomato pulp to it and mix. Add the left over potato stuffing to it and water if required. Usually thick gravy is preferred for this dish. Let the gravy come to boil and turn off the gas after 2 minutes. The gravy is now ready.
- Now heat some oil on a tawa or non-stick pan. Place the tomatoes on the tawa and cook till they turn golden red and become tender. Carefully turn the tomatoes to cook them on all sides (as shown in the images below). Then transfer the cooked stuffed tomatoes to a plate. These stuffed tomatoes can be served both with and without gravy.
- Transfer the hot gravy to a beautiful serving bowl. Place the cooked stuffed tomatoes in it and garnish with coriander leaves (hara dhaniya patti). Serve this beautiful and mouth-watering dish hot with chapatis or rice.