Recipes
Name
of the recipe - Stuffed Tomatoes
Ingredients
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9 small (about 2 inch) tomatoes or
Italian tomatoes
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1 inch piece of fresh ginger, peeled
and chopped fine
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2 cloves garlic
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1 handful fresh cilantro leaves
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2 tablespoons unsweetened, shredded
coconut
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1/2 cup water
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1 cup, roasted and ground peanuts
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1/4 teaspoon turmeric
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1/2 teaspoon masala powder
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1/4 teaspoon salt
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2 tablespoons natural sugar
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2 tablespoons safflower oil
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1/2 teaspoon black mustard seeds
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1/2 teaspoon cummin seeds
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1 pinch hing
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2 cups water
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Method of Preparation
Wash the tomatoes. Cut each one lengthwise from
the tip to 1/2 inch from the stem and cut again lengthwise across
this cut, forming a cross (+). Be careful not to cut right through
the tomato.
Put the ginger, garlic, cilantro, coconut and
the 1/2 cup of water in a blender and blend until liquefied. Mix
together the blended mixture, peanuts, turmeric, masala powder,
salt and sugar to make a thick paste. Using your hands makes this
easier . Spread open the tomatoes and stuff each one with the nut
paste, using your hands. Heat a deep frying pan on medium and add
the oil, Cummin seeds, mustard seeds and hing. Stir until the
seeds pop. Put in the tomatoes and stir very gently. Add the 2
cups of water and bring to a boil. Turn down the heat to low and
partially cover. Cook until tender, about 10 minutes.
Note
Tomatoes, being nightshades, usually have a negative effect on the
lridoshic balance, if taken in excess. The seasonings in the
recipe above help ease this negative effect. Vata can add
some garlic and should eat this only occasionally.
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