Mom's famous Stuffed Tomatoes

Stuffed tomatoes are a spicy, sweet, and tangy dish, made using onion, coconut, and warming spices such as turmeric, and garam masala. Add it to your dinner spread, and watch your feast come alive with a burst of color and flavors. This easy vegan dish is ready in under 30 minutes and is an awesome recipe for entertaining too.

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Stuffed tomatoes for everyone else. But I call this dish, “mom’s famous stuffed tomatoes that everyone loves”. I say this because, whenever my mom visits me in the USA, my friends literally bee-line for a meal of piping hot stuffed tomatoes served with hot parathas, that she indulgently makes for them. The best part is that not only does this recipe require a few ingredients but the recipe is simple to make too. And if you love sweet-tangy-spicy curries you must try my mom's Masala Karela recipe.

Tomatoes

I like to use the egg-shaped, meaty plum tomatoes also known as Italian tomatoes or Roma tomatoes as they have fewer seeds and a relatively low water content that helps them hold up well after cooking. Available year-round, they bring out the sweetness when slow-cooked.

How to Make Stuffed Tomato Curry

Step 1: Prep

• Cut the tomatoes in half. Partially scoop out the inside and reserve. Note: Sometimes the tops of the tomatoes are not flat. Place the top side down to see if they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly, shave off some from the pointy side so that it can be placed upright while cooking.

Step 2: Stuffing

• In a medium bowl add onion, coconut, salt, jaggery, red chili powder, turmeric, garam masala, and cilantro and mix well.
• Fill the hollowed tomatoes with the stuffing. You can use a spoon or fill them with your hands as my mom does. Press down on the filling gently so you can stuff more inside each tomato.

Step 3: Cook

• Heat the oil in a large frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat.
• Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes. Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork.

Garnish with remaining cilantro and enjoy hot!

Serving

Stuffed tomatoes pair well with Roti or homemade parathas, and cucumber salad. I often serve it for parties or get-togethers. For a delicious vegetarian Indian menu pair it with:

• Palak Paneer
• Dal Makhani
• Jeera Rice
• Beet Raita

Tips to Make the Best Stuffed Tomatoes

1. Make sure to pick ripe but firm tomatoes that are all about the same size
2. Plum tomatoes work best for this recipe but feel free to try your favorite variety
3. Sometimes the tops of the tomatoes are not flat. Place the top side down to make sure that they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly, shave off some from the pointy side so that it can be placed upright while cooking.
4. Grate the jaggery so it gets evenly mixed in the filling
5. Chop the onions as fine as you can, I like yellow onions in this recipe but sweet onions work well too
6. Use a wide pan so there is plenty of room to easily move around the tomatoes for even cooking

More Indian Vegetarian Recipes

• Stuffed Okra
• Stir Fried Tendli ki Sabzi
• Aloo Beans Curry
• Cabbage Stir Fry