Indian Stuffed Tomatoes

Ingredients

• Tomato – 10 
• Organic goat's cheese – 100 grams
• Potato – 4 (boiled)
• Green chilli – 1(finely chopped)
• Ginger – half centimetre piece (grated)
• Rock Salt – to taste (3/4 teaspoon)
• Red chilli – less than ¼ tea spoon
• Garam Masala – less than ¼ tea spoon
• Cashew  – 8 (Cut each cashew into 6-7 pieces).
• Green Coriander  - 2 tablespoons (finely chopped)
• Cumin seeds - ¼ tea spoon
• Olive oil or coconut oil – 2 tablespoons

Recipe

Wash the tomatoes. Make four cuts at the top of each one with a knife and remove it as if it was a cap. Place this cap on the plate. Remove the pulp from each tomato with a knife and keep this tomato on the same plate as the cap. Do the same with all the tomatoes. Keep the pulp separate.

Boil the potatoes and mash them. Grate the goat's cheese and add the rock salt, red chilli, garam masala and 1 tablespoon of green coriander. Also add the cashew nuts.

Heat 1 table spoon oil in a karai or wok and fry the cumin seeds till they turn brown. Add the green chilli, ginger and tomato pulp. When the pulp thickens add the cheese, potato and all the spices that you added to the mixture. The filling is now ready.

Stuff the tomatoes with this filling and close them with the caps. 

Rub oil on oven tray. Preheat the oven to 180 degrees Centigrade. Place the stuffed tomatoes on the tray. Mix ¼ teaspoon salt and 1 tablespoon oil and spread on every tomato. Bake till soft (about 20 minutes). The tomatoes leave a delicious juice that can be served with them.