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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Weekend magazine, Foodcourt column! Ingredients:
8 oval ripe firm tomatoes (egg-shaped) |
1 tablespoon butter |
1/4 cup onion, peeled and finely chopped |
2 cups mushrooms, washed,drained and chopped (use fresh/canned, but be sure to wash the canned ones in plenty of water before proceeding) |
1 cup cheddar cheese, grated |
2 green chilies, chopped |
1 tablespoon coriander leaves, chopped |
1 tablespoon mint leaf, chopped |
1 -1 1/2 cup gram flour |
1 teaspoon chat masala |
salt |
oil, to deep fry |
Directions:
1. Chop off the tops of tomatoes.
2. Scoop out pulp and seeds.
3. Turn tomatoes upside down and let drain completely on absorbent paper towels.
4. Melt butter in a non-stick pan.
5. Add onions and chopped mushrooms.
6. Stir-fry until mushrooms are well-browned and almost crisp.
7. Remove from heat.
8. Add grated cheese, green chillies, corriander and mint leaves.
9. Mix well.
10. Stuff tomatoes with mushroom-cheese mixture.
11. Pack tightly.
12. Make a batter of medium thick consistency by mixing the gramflour with the chaat masala powder, salt and a little water.
13. Dip each tomato carefully in the prepared batter.
14. Deep fry in hot oil.
15. Serve hot with chutney.
16. ENJOY!
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