Bhare Baghare Tamate
Equipment
- Heatproof bowl
- Heavy-based Pan
- Bowl
- Blender
- Food processor
- Small bowl
Ingredients
For the filling
- Butter unsalted, for frying
- 150 g Mushrooms (2 cups) chopped
- 250 g Paneer grated or crumbled
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 4 Green chillies slit in half lengthways and de-seeded
- 24 Cashew nut halves
- 1 teaspoon Cumin seeds black
For the paste
For the sauce
- 1 teaspoon Turmeric ground
- 1 1/2 teaspoons Chilli powder
- 125 ml Vegetable oil (1/2 cup)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 16 Curry leaves
- 150 g Onion (1 medium), sliced
- 3 tablespoons Ginger Paste
- 1 teaspoon Garlic Paste
- 100 g Onion Paste Fried
- 1/4 teaspoon Tamarind Extract
Instructions
- Blanch the tomatoes by putting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water. Remove the skin and slice off the top neatly with a sharp knife, then remove the core, taking care not to pierce the flesh.
- To make the filling, melt the butter in a large, heavy-based pan over medium heat, add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated.
- Transfer to a bowl, then add all the other ingredients for the filling, season with salt, and mix together. Put a portion of the filling in each of the blanched tomatoes and set aside.
- To make the paste, put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste. Set aside.
- To make the sauce, put the turmeric and chilli powder in a small bowl, add 2 tablespoons of water and stir together.
- Heat the oil in another large, heavy-based pan over medium heat, add the mustard and cumin seeds, and stir-fry for about 1 minute, or until they start to splutter.
- Add the curry leaves, stir, then add the onions and lightly fry for about 2 minutes, or until they are translucent. Add the ginger and garlic pastes and stir-fry for about 2-3 minutes, or until the onions are golden.
- Add the ground spice mixture to the pan and stir-fry for 2-3 minutes, or until the moisture has evaporated, then add the pastes and stir-fry for about 2-3 minutes, or until the oil has separated out.
- Pour in 750ml / 14 pints (3 1/4 cups) water and season with salt. Bring to the boil, then stir in the tamarind extract. Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency.
- Place the stuffed tomatoes in the sauce, cover, and simmer for 2-3 minutes. Uncover and simmer for about 5 minutes, or until the sauce is thick. Remove from the heat and adjust the seasoning, if necessary
Nutrition
Serving: 4gSodium: 215mgCalcium: 506mgVitamin C: 147mgVitamin A: 3484IUSugar: 18gFiber: 12gPotassium: 1427mgCholesterol: 41mgCalories: 509kcalSaturated Fat: 12gFat: 31gProtein: 21gCarbohydrates: 41gIron: 5mg
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