Instructions: Pressure cook kabuli channa, dal, salt to taste, till very soft.

Drain excess water, keep aside.

Cut caplike tops off tomatoes. Hull carefully.

Add pulp to the boiled channa.

Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder.

Boil further till a soft lump is formed and water has evaporated.

Stuff the tomatoes with this mixture.

Secure tops with a toothpick. Microwave for 1 minute.

Cool, and chill in a refrigerator.

Meanwhile, beat the curd till smooth.

Add sugar, salt and chill.

Just before serving, transfer tomatoes straight up to a shallow bowl.

Remove toothpicks. Pour beaten curd all over them.

Sprinkle cumin powder, red chilli powder and salt.

Garnish with coriander and tamarind chutney.

Making time: 45 minutes

Makes: 7-8 servings

Shelflife: Fresh (make filling ahead of time)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.