Stuffed Tomatoes

Ingredients:
Tomato-4-Medium
Green Pepper-1-Medium
Onion-1-Small
Cucumber-1-Medium
Green Chili-1
Cilantro-2 tbsp
Indian Cottage Cheese (Paneer)-1 & 1/2 Cups
Oil-3/4 tbsp
Cumin Seeds-1/2 tsp
Red Chili Powder-3/4 tsp
Garam Masala-1 tsp
Cumin Powder-1/2 tsp
Salt- To Taste
Water-As Required

How to prepare:

Peel and wash onion and cucumber. Clean and wash cilantro. Wash green pepper and green chili.

Chop green pepper, green chili, cucumber, onion and cilantro.

Grate or crumble paneer. Keep aside.

Wash and pat dry tomatoes.

Cut the top off tomatoes about 1" from where the stem is attached.

Use peeler and scoop out the pulp by making circular motion. Keep aside the pulp and seeds. Keep the cap.

Repeat the process for all tomatoes.

Heat oil in a pan or kadhai on medium flame.

Add cumin seeds and let them fry till change color.

Now, add tomato pulp and mix well.

Fry till water is evaporated.

Add onion, cucumber, cilantro, green chili, green pepper, red chili powder, garam masala, cumin powder and salt. Mix well.

Add crumbled paneer and mix well.

Fry on high flame till moisture is gone. Turn off the gas. Filling For Roasted Stuffed Tomato is ready.

Fill each tomato to the top with the filling. Press down the filling with finger to make sure that they are well filled. Cover them with the cap.

Lay out all tomatoes on a lightly greased sheet in the baking tray. Sprinkle little bit of oil and salt to the outer layer of the tomatoes.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the baking tray in the middle rack and toast for 20 minutes. Take the baking tray out when done and let it cool.

Roasted Stuffed Tomato is ready. Serve hot with your meal. Enjoy!!!