Thursday, Dec 20 2007

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Fresh Tomatoes In Curd

Ingredients:
6 firm ripe tomatoes
2 cups fresh curds, beaten
1-1/2 cups kabuli channa boiled(1/2 cup when dry)
2 tbsp. channa dal
1 tsp. ginger grated
1 tsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
1-1/2 tsp. red chilli powder
1 tbsp. sugar powdered
1 tbsp. cumin seeds crushed
salt to taste
2 tbsp. tamarind chutney

Method:

1. Quarter tomatoes and remove inside carefully.
2. Beat curds, add 1/2 cumin, salt to taste, 1/2 sugar, keep aside.
3. Keep the quartered tomato boats aside.
4. Pressure cook channa and dal till soft.
5. Drain and mash coarsely.
6. Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint, ginger.
7. Heat in a heavy pan, stirring continuously, till a soft lump is formed.
8. Adjust seasoning and salt if required.
9. Fill each tomato quarter with this mixture, pressing down gently into hollow.
10. Arrange side by side in a shallow dish.
11. Pour seasoned curds over the quarters to cover all.
12. Drizzle tamarind chutney over it, and sprinkle a few pinches of red chilli powder.
13. Garnish by sprinkling chopped coriander leaves.
14. Serve immediately, as a snack or a salad.

Note: Make sure the curds is not sour. Or the dish will taste too sour. Soak channa overnight, to boil in 7-8 whistles, in cooker.

Making time: Filling 20 minutes (excluding steaming time) Other procedure 20 minutes
Makes: 5 servings
Shelflife: 1 hour (then tomatoes start exuding water, and the dish will get watery)

Nutritive value per serving

Protein	:	6.44gms
Fat	:	3.44gms
Minerals	:	1.68gms
Fiber	:	2.11gms
Carbohydrate	:	23.9gms
Energy	:	152.5kcal

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