Tomatoes filled with mushrooms and figs

Tomatoes filled with mushrooms and figs

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

When tomatoes are in season, this is a great dish to make for a dinner party. Indians love stuffed vegetable recipes for a vegetarian dish with a difference. We use eggplant, capsicum, zucchini, potato, okra, bitter melon, even between the stalks and florets of broccoli, for filling with various ingredients, such as panir or cheddar cheese, sultanas, nuts, tamarind, dried fruit, coconut or even meat. Serve these stuffed tomatoes with just about any of the Indian breads.

Ingredients

Quantity Ingredient
8 ripe tomatoes
60ml vegetable or canola oil
1 onion, chopped
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chilli powder
2 tablespoons plain yoghurt
1/2-1 teaspoo salt, or to taste
125ml pouring cream
1/4 teaspoon freshly ground whole mace
1/4 teaspoon ground cardamom

Filling

Quantity Ingredient
1 teaspoon vegetable or canola oil
100-150g mushrooms, cleaned and
1 teaspoon finely chopped green chilli
1 teaspoon ginger, finely chopped
125g fresh
or 50-75g dried figs, finely chopped
1/2-1 teaspoon salt, or to taste

Method

  1. Cut the tops off the tomatoes and discard. Scoop out the juice and flesh with a spoon, leaving the hollowed-out shells of the tomatoes. Reserve the flesh and the shells separately
  2. To make the filling, heat the oil in a medium frying pan or saucepan over a medium heat. Sauté the mushrooms, chilli and ginger, stirring occasionally, for about 5 minutes. Add the figs and salt and cook, stirring occasionally, for about 10 minutes if using fresh figs, or for 6 minutes if using dried figs.
  3. Using a spoon, fill the hollowed-out tomatoes with the filling, pressing it in firmly. Set aside.
  4. In a large frying pan, heat the oil over a low heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until golden brown. Stir in the ginger and garlic pastes and cook for 2 minutes. Add the coriander, turmeric, chilli powder, reserved tomato  esh, yoghurt and salt and stir, then cook until heated through. Stir in the cream and simmer for 2 minutes. Combine the mace and cardamom in a small bowl, then stir into the sauce.
  5. Carefully place the stuffed tomatoes in the sauce and simmer gently over a low heat for about 20 minutes, or until they are soft. (You can cover the pan if you want to speed up the cooking time.) Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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