Bharrey Baghare Tamate

==Description==
Contributed by Delma at World Recipes Y-Group
==Ingredients==
* 12 medium sized tomatoes (1½ pounds)
=== Filling ===
* 22 ounce paneer
* 12 ounce mushrooms
* unsalted butter to sauté [mushroom]]s
* 6 tablespoons processed cheese
* 1 medium sized red bell pepper
* 1 medium sized yellow bell pepper
* 1 teaspoons coriander leaves chopped fine
* 4 green chilies chopped fine
* 24 cashew nut halves
* ½ teaspoons shahjeera freshly roasted
* salt to taste
=== Gravy ===
* ½ cup oil
* ½ teaspoon mustard seeds
* ½ teaspoon cumin seeds
* 16 curry leaves
* 12 ounce onions chopped
* 41 teaspoons ginger paste strained
* 11 teaspoons garlic paste strained
* 1½ teaspoons chili powder
* 1 teaspoon turmeric powder
* salt to taste
* 6 tablespoon onion paste fried
* 4 tablespoon tamarind pulp
=== Paste ===
* ½ cup groundnuts roasted
* ¾ cup grated coconut
* 41 teaspoons sesame seeds
* 22 ounce onions chopped
* 1½ teaspoons coriander powder
* ½ teaspoons cumin powder
==Directions==
# Blanch the tomatoes in salted boiling water for 30 seconds.
# Drain, cool and remove the skin.
# Lope off ½ cm. from the top, scoop out the seeds to make cups and keep aside.
=== Filling ===
# Clean and coarsely chop the mushrooms.
# Melt butter in a frying pan, add mushrooms and sauté over medium heat until devoid of moisture.
# Remove from heat and keep aside to cool.
# Deseed and slice the red and yellow bell peppers.
# Mix chopped peppers, mushrooms, coriander leaves, green chilies, cashew nuts and shahjeera well.
# Grate paneer and cheese in a bowl, add the remaining ingredients.
# Mix well and divide into 12 equal portions.
# Put a portion of the filling into each of the blanched tomatoes and keep aside.
=== Paste ===
# Heat a tawa or a non stick frying pan and separately roast the coconut and sesame seeds, for about three minutes each over very low heat or until each emits its unique aroma.
# Put these ingredients in a blender, add groundnuts and ¾ cup water, and grind to a smooth paste.
# Remove from the blender.
# Add coriander powder and cumin powder.
# Mix well and keep aside.
=== Gravy ===
# Heat oil in pan and season with mustard seeds and cumin seeds.
# Stir over medium heat until they begin to crackle.
# Add curry leaves and stir.
# Add onions and sauté until translucent and glossy.
# Add ginger paste and garlic paste.
# Stir-fry until the onions are golden.
# Add chili powder and turmeric powder (dissolved in two tablespoons of water).
# Stir-fry until the moisture evaporates.
# Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn).
# Add three cups water and salt, and bring it to a boil.
# Lower the heat and stir-in the tamarind pulp.
# Bring it to a boil.
# Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency.
=== Assembly ===
# Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm).
# Uncover and simmer until the gravy is slightly thicker.
# Remove from heat and adjust the seasoning.
# Serve either with steamed rice or any Indian bread of your choice.
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Category:Cashew Recipes
Category:Coconut Recipes
Category:Curry leaf Recipes
Category:Fresh chile pepper Recipes
Category:Indian Vegetarian
Category:Mushroom Recipes
Category:Mustard seed Recipes
Category:Paneer Recipes
Category:Peanut Recipes