Never knew the worth of mom's cooking until I started to cook myself. All of a sudden the spices did not impart the same flavors, veggies did not taste as fresh as they did when she cooked with them and there was always something missing in the final recipe. Could not figure out the reason for quite a long time, till I discovered the secret ingredient in all her recipes and that is 'the love' which she pours every time in it when she cooks.
We do differ in many aspects of life and cooking, which include her love for oil and chilly and her ways of parenting. But then such differences are what makes life more spicy and worth living. And yes I do love you Mom!
Am glad that I belong to a very colorful and lively city of Rajasthan in India, which is also famous for its exotic & scrumptious regional cuisine. Some of the authentic recipes & food ingredients such as Gunda, Ker Sangari, kachri, Kheej, green Fenugreek seeds are so very unique to this state. And since I shifted to Chennai after my marriage I did not get much chance to cook with these ingredients in my home. My vacation here is a great opportunity to revive those recipes long forgotten.
4 tomatoes for filling
1 cup grated cauliflower
1/4 cup fresh peas
1 green chilly
4-5 clove Garlic
1/2 cup fresh tomato puree
1 tbsp coriander leaves
2 tbsp. Mint
2 tbsp Oil
1/4 cup of water
1/2 tsp crushed Black pepper
1 tsp. red chilly powder
1 tsp coriander powder
1/4 tsp. Turmeric
Salt to taste
Wash the tomatoes and the cauliflower. Grate the cauliflower and keep it apart. Chop the top of tomato as shown in the picture and keep the slice for cover. Scoop the inside seeds and pulp of tomato and make it hollow. Boil the potatoes in water, cool and mash it slightly.
Peel the onion and slice it finely. Grind ginger and garlic to a fine paste. Dice the green chilly into fine pieces.
Heat oil in a wok and add sliced onion and fry it till it is translucent in color. Add ginger garlic paste and the diced green chilly fry it for a minute. Pour the tomato puree and all the spice mix into the seasoning and stir fry till the oil floats over the ground masala.
Add grated cauliflower, mashed potato, shredded fresh coriander leaves, mint leaves and fresh peas into the gravy and let it fry for another 8-10 minutes.
Take out 1/4 of this cooked gravy to be filled into the hollowed tomato boats. Fill the same in the tomato and cover it with the sliced tomato top.
Add water into the rest of the gravy and let it boil for a minute.Place the filled tomatoes gently into the cooked gravy. Cover it with a lid and cook for just 2 minutes. At this stage you need to flip over the tomatoes taking care that the filling should stay intact into the tomatoes. Cover it and cook for another 2-3 minutes at slow flame.
Garnish the cooked Minty Tomato baskets with fresh coriander and mint leaves. Serve this exotic curry with any Indian flat breads such as Cottage Cheese stuffed Naan, Kulcha, Rumali rotis or chapattis.
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