Recipe for Bharrey Baghare Tamate 
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Yield:
4 servings
Ingredients:
Amount Ingredient
12 med Sized, (800 g.) tomatoes
----------------- FOR THE FILLING ----------------
250 gm Paneer
150 gm Mushrooms
Unsalted butter to saute mushrooms
90 gm Processed cheese
1 med Sized red bell pepper
1 med Sized yellow bell pepper
5 gm Coriander leaves, chopped fine
4 x Green chillies, chopped fine
24 x Cashewnut halves
3 gm Shahjeera, freshly roasted
Salt to taste
----------------- FOR THE GRAVY ----------------
1/2 cup Oil, (120 ml.)
1/2 tsp Mustard seeds, (2 g.)
1/2 tsp Cummin seeds, (2 g.)
16 x Curry leaves
150 gm Onions, chopped
45 gm Ginger paste, strained
15 gm Garlic paste, strained
1/2 tsp Chilli powder, (7 g.)
1 tsp Turmeric powder, (5 g.)
Salt to taste
90 gm Onion paste, fried
60 ml Tamarind pulp
----------------- FOR THE PASTE ----------------
1/2 cup Groundnuts, roasted (75 g.)
3/4 cup Grated coconut, (75 g.)
45 gm Sesame seeds
250 gm Onions, chopped
12 gm Coriander powder
Instructions:
Instructions: Blanch the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the skin. Lope off 1/2 cm.

from the top, scoop out
the seeds to make cups and keep aside.

To prepare the filling: Clean and coarsely chop the mushrooms. Melt butter in a frying pan, add mushrooms and saute 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 chillies, cashewnuts 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.

To prepare the 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 3/4 cup water, and grind to a smooth paste. Remove from the blender. Add coriander powder and cummin powder. Mix well and keep aside. Heat oil in pan and season with mustard seeds and cummin seeds. Stir over medium heat until they begin to crackle. Add curry leaves and stir. Add onions and saute until translucent and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add chilli powder and turmeric powder (dissolved in two tbsp. 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. 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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