I have been very quiet lately principally I believe if you have nothing to say then do that….. quiet is something that it is very difficult to find in the world that surrounds us all and as such one of the few things that can always one hope be done quietly is eating good food. Todays dish is a traditional one that is not something you can bring together in ten minutes it will take you at least 90 minutes in the initial preparation and perhaps 30 to 4o minutes in the cooking so don’t undertake this recipe if you are looking for something quick. Its vegetarian all the way and one of those dishes that needs little else to help it along , but if you must have some more protein a fillet of white fish would compliment it for sure
The Whats in it
4 Beefsteak Tomatoes
For the Filling
Unsalted butter, for frying
150g/5oz (2 cups) chopped mushrooms
250g/9 oz Paneer, grated or crumbled
1 tablespoon chopped coriander (cilantro) leaves
4 green chillies, slit in half lengthways and de-seeded
24 cashew nut halves
1 teaspoon black cumin seeds
For the Paste
4 tablespoons peanuts, roasted
2 tablespoons desiccated (dried flaked) coconut
4.5 tablespoons sesame seeds
250g/9 oz (2 small) onions
4 teaspoons ground coriander
1 teaspoon ground cumin
For the Sauce
1 teaspoon ground turmeric
1.5 teaspoons chilli powder
125ml/4.5 fl oz (0.5 cup) vegetable oil
0.5 teaspoon mustard seeds
1 teaspoon cumin seeds
16 curry leaves
150g/5oz (1 medium) onion, sliced
3 tablespoons Ginger Paste
1 teaspoon Garlic Paste
100g/3.5 oz Fried Onion Paste
0.25 teaspoon Tamarind Extract
The How To do It
Blanch the tomatoes by putting then in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water. Remove the skin and slice off the top neatly with a sharp knife, then remove the core, taking care not to pierce the flesh.
To Make the Filling
Melt the butter in a large, heavy based pan over medium heat.
Add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated.
Transfer to a bowl, then add all the other ingredients for the filling, season with salt and mix together.
Put a portion of the filling in each of the blanched tomatoes and set aside, until 20 minutes before you wish to serve
Place in an oven at 180 degrees for as you begin to make the sauce if you prefer your tomatoes cooked through, then add to the sauce and follow the “sauce” part of the recipe
To Make the Paste
Put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste. Set aside.
To Make the Sauce
Put the turmeric and chilli power in a small bowl, add 2 tablespoons water and stir together.
Heat the oil in another large, heavy-based pan over medium heat
Add the mustard and cumin seeds and stir-fry for about 1 minute or until they start to splutter
Add the curry leaves, stir
Add the onions and lightly fry for about 2 minutes or until they are translucent.
Add the ginger and garlic pastes and stir fry for about 5-10 minutes or until the onions are golden.
Add the ground spice mixture to the pan and stir fry for about 2-3 minutes or until the moisture has evaporated
Add the pastes and stir-fry for about 2-3 minutes or until the oil has separated out.
Pour in 750ml/1.25 pints (3.25 cups) water and season with salt.
Bring to the boil then stir in the tamarind extract.
Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency
Place the stuffed tomatoes in the sauce, cover and simmer for 2-3 minutes.
Uncover and simmer for about 5 minutes, or until the sauce is thick.
Remove from the heat and adjust the seasoning if necessary.
Serve and enjoy, fantastic with a Naan!