Bharrey Baghare Tamate

Description
Contributed by Delma at World Recipes Y-Group

Ingredients

 * 12 medium sized tomatoes (1½ pounds)

Filling

 * 22 ounce paneer
 * 12 ounce mushrooms
 * unsalted butter to sauté [mushroom]]s
 * 6 tablespoons processed cheese
 * 1 medium sized red bell pepper
 * 1 medium sized yellow bell pepper
 * 1 teaspoons coriander leaves chopped fine
 * 4 green chilies chopped fine
 * 24 cashew nut halves
 * ½ teaspoons shahjeera freshly roasted
 * salt to taste

Gravy

 * ½ cup oil
 * ½ teaspoon mustard seeds
 * ½ teaspoon cumin seeds
 * 16 curry leaves
 * 12 ounce onions chopped
 * 41 teaspoons ginger paste strained
 * 11 teaspoons garlic paste strained
 * 1½ teaspoons chili powder
 * 1 teaspoon turmeric powder
 * salt to taste
 * 6 tablespoon onion paste fried
 * 4 tablespoon tamarind pulp

Paste

 * ½ cup groundnuts roasted
 * ¾ cup grated coconut
 * 41 teaspoons sesame seeds
 * 22 ounce onions chopped
 * 1½ teaspoons coriander powder
 * ½ teaspoons cumin powder

Directions

 * 1) Blanch the tomatoes in salted boiling water for 30 seconds.
 * 2) Drain, cool and remove the skin.
 * 3) Lope off ½ cm. from the top, scoop out the seeds to make cups and keep aside.

Filling

 * 1) Clean and coarsely chop the mushrooms.
 * 2) Melt butter in a frying pan, add mushrooms and sauté over medium heat until devoid of moisture.
 * 3) Remove from heat and keep aside to cool.
 * 4) Deseed and slice the red and yellow bell peppers.
 * 5) Mix chopped peppers, mushrooms, coriander leaves, green chilies, cashew nuts and shahjeera well.
 * 6) Grate paneer and cheese in a bowl, add the remaining ingredients.
 * 7) Mix well and divide into 12 equal portions.
 * 8) Put a portion of the filling into each of the blanched tomatoes and keep aside.

Paste

 * 1) 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.
 * 2) Put these ingredients in a blender, add groundnuts and ¾ cup water, and grind to a smooth paste.
 * 3) Remove from the blender.
 * 4) Add coriander powder and cumin powder.
 * 5) Mix well and keep aside.

Gravy

 * 1) Heat oil in pan and season with mustard seeds and cumin seeds.
 * 2) Stir over medium heat until they begin to crackle.
 * 3) Add curry leaves and stir.
 * 4) Add onions and sauté until translucent and glossy.
 * 5) Add ginger paste and garlic paste.
 * 6) Stir-fry until the onions are golden.
 * 7) Add chili powder and turmeric powder (dissolved in two tablespoons of water).
 * 8) Stir-fry until the moisture evaporates.
 * 9) 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).
 * 10) Add three cups water and salt, and bring it to a boil.
 * 11) Lower the heat and stir-in the tamarind pulp.
 * 12) Bring it to a boil.
 * 13) Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency.

Assembly

 * 1) Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm).
 * 2) Uncover and simmer until the gravy is slightly thicker.
 * 3) Remove from heat and adjust the seasoning.
 * 4) Serve either with steamed rice or any Indian bread of your choice.