Instructions: Heat the oil in a pan and add the cumin seeds.

When they pop add the onions and fry until translucent.

Stir in the mushrooms and the spices and cook for about 5 minutes.

Add the rice coriander leaves and salt and mix well.

Take off the heat and reserve.

Cut the tops off the tomatoes.

Scoop out the flesh inside and set aside to use for some other dish.

Fill the tomatoes with the rlce and mushroom mixture and serve at room temperature each tomato garnished with a sprig of coriander

This dish is attractive enough to be a centrepiece and adds drama to a special meal. Choose firm red tomatoes that are evenly shaped and stand upright.

Serves 4

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