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Recipe

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SOYA STUFFED TOMATO CURRY

By: Padmini Seshendra
Region: Andhra
Dish:Vegetarian - Curries
Main Ingredient: Tomato and Soya Granules
Servings: 4-5persons
Time to Prepare: 40-45mins

Ingredients

For stuffing ingredients:

4 Roma tomatoes (medium sized)
1/2 cup Onions(finely chopped)
1/2 cup Soya granules
2 Green chillieS(finely chopped)
1tsp Ginger garlic(paste)
1/4 tsp Garam masala(powder)
2 tbsp Corriander leaves ( finely chopped)
few curry leaves
2 tsp lime juice (or) amchur powder 1tsp
1/4tsp tumeric
to taste salt
2 tbsp oil
21/2 cups water

Gravy ingredients:

1 cup Onion(paste)
1 medium tomato(paste)
2 tsp Ginger garlic (paste)
6 greenchillies (rough paste)
2 tblsp Khus khus
2tblsp dry coconut powder
(make a fine paste/powder of khuskhus and coconut together)
2tblsp groundnuts
1tblsp SESAME seeds(nuvulu)
(roast the groundnuts and SESAMEseeds seperately and make a fine paste/powder of groundnuts and tillseeds together) 2tsp Dhaniya powder
1tsp jeera powder
2tsp Amchur powder (optional)
1tsp Garam masala powder
2tblsp Sour cream
4tblsp oil
2 bayleaves; 3 lavang ; 2 elachi: 1/4tsp sajeera; small pcs dalchi

Directions

Step 1:

FOR STUFFING DIRECTIONS:

1. Cut the tomatoes into half and scoop out the seeds and juice. Apply little salt and oil to the
tomatoes and bake them in oven at 200 F for 3-5 mins. Remove from the oven and keep aside.
2. Add pinch of salt to the water and when its boiling add soya granules and cook for 5 mins.
After 10 mins drain out the water. Make sure you squeeze out all the excess water as you don't want any moisture in the soya granules.
3. Heat the oil in a pan, fry the onions, green chilles and curry leaves. When the onions turn into light golden brown, add ginger garlic paste and fry for a min. Now add the boiled soya granules, salt and tumeric powder and mix well. Fry in a medium flame for 5mins. Now finally add the amchur/lime juice, garammasala powder and chopped corriander leaves and mix well.
4. Now stuff the soya mixture into tomatoes and keep aside. Now your stuffing is ready.

Step 2:
GRAVY DIRECTIONS:
1. Heat the oil in heavy bottomed vessel. Fry whole garam masala for 30 sec. Now add onion
paste and fry, until raw smell disappears. When the onion paste turns into light golden brown, add ginger garlic paste and rough paste of greenchilles. Fry for a min.
2. Now add khuskhus and dry coconut paste and fry for a min. Add all the remaining powders except garam masala and fry for another 3mins. Keep stirring continously. If the gravy sticks too much to the bottom add a very little quantity of water. Now add the tomato purey and cook untill raw smell disappers. When oil leaves on edges, add sour cream and stir continouly for 3 more mins. Add the seasonings (salt to taste and 2 tsps of red chilly powder).
3. Now add 3/4th cup of water to the fried paste and bring to boil. Continue the
boiling for another 3-4mins. Check the seasonings. Now put the stuffed soya tomato carefully
and cook in a medium lower flame for 5-10mins. (Do not stir with spoon and do not cover with
lid). When gravy thickens turn off the flame.

Shifting to serving dish:
First, take out the stuffed tomatoes carefully into a plate. Pour the gravy into serving dish
and replace the stuffed tomatos carefully into the dish. Garnish with Onion slices, greenchilles
and corriander leaves.

NOTES:
1 Both the steps can be prepared parallel.
2 Baking the tomatoes in the oven is optional . You can cook them along with the stuffing. The
cooking time and water measurement should be increased as necessary.
3 Do not stir or cover with the lid after stuffed tomatoes are dropped into the gravy.
4 If you don't want to use Soya granules, you can always substitute with grated paneer, cooked vegetables (carrot,beans,potato, peas) etc.

Nutritional info

Soya reduces heart problems and cholesterol, helps in weight control and good in diabetic food.
Tomato reduces suffering from cholesterol-related heart problems and digestive tract cancers.Tomatoes are high in vitamin C and Iron

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