How to make Bhare Baghare Tamatar - Tomatoes stuffed with vegetable mixture and served with peanut gravy.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tomatoes (टमाटर), Button mushrooms (बटन मशरूम)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
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Bhare Baghare Tamatar Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
For more recipes related to Bhare Baghare Tamatar checkout Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer, Kamal Kakdi Ke Kofte . You can also find more Main Course Vegetarian recipes like Babycorn in Hot Garlic Sauce, Mashed Potato Curry, Dahi Ki Sabzi, Dhaabe Ki Sabzian.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Bhare Baghare Tamatar Recipe
Tomatoes 8 medium
Button mushrooms
Unsalted butter 1 1/2 tablespoons
Fresh button mushrooms chopped 5-6 medium
Salt to taste
Grated cottage cheese (paneer) 1/2 cup
Red capsicum chopped 1/2 medium
Cashewnuts chopped 10
Green chillies chopped 2
Raw shelled peanuts 3/4 cup
Oil 1 tablespo + to deep fry
Cumin seeds 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Caraway seeds (shahi jeera) 1/2 teaspoon
Curry leaves 8
Onions sliced 2 medium
Garlic paste 1 tablespoon
Ginger paste 1 1/2 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Roasted cumin powder 1/2 teaspoon
Tamarind pulp 1/4 cup
Fresh coriander leaves chopped 2 teaspoons
Method
Step 1
Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin.
Step 2
Cut from the top, scoop out the seeds to make cups and set aside.
Step 3
To make the stuffing, heat the butter in a non stick pan and sauté mushrooms sprinkled with a little salt until all moisture dries up. Transfer into a bowl and cool. Roast peanuts, cool and grind into a fine paste using a little water.
Step 4
Heat the oil in another non stick pan. Add the cumin seeds, mustard seeds, caraway seeds, curry leaves and onions and sauté. Add garlic paste and ginger paste and mix. Add quarter cup of water and mix.
Step 5
Add red chilli powder, turmeric powder, coriander power and cumin powder and sauté for half a minute. Add half a cup of water and simmer for two to three minutes. Add roasted peanut paste and mix. Add salt and tamarind pulp and mix.
Step 6
Cover and simmer for five minutes. Stuff the tomato cases with the stuffing mixture and pack them well. Add coriander leaves to the gravy and mix.
Step 7
Place the stuffed tomatoes in the gravy upright and cook covered for four to five minutes.
Step 8
Serve hot.
