For a weeknight dinner that feels a little more special without compromising on nutrition, this rich vegetarian dish could be just what you need. Packed with Indian spices and layers of flavour, it also brings a wholesome combination of protein, fibre and essential micronutrients to the table. We found a delicious recipe that ticks all the boxes.
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Celebrity chef and MasterChef India judge Ranveer Brar has shared his recipe for stuffed, or bharwaan, tomatoes – a delicious North Indian dish featuring tomatoes filled with a flavourful stuffing of dals, nuts, seeds and spices cooked in a curd-based gravy. In his September 1 YouTube video, the chef shares the complete ingredients list and walks viewers through the step-by-step preparation.
Check out the full recipe below!
Ingredients (serves 2 to 4)
For the stuffing
- 1 cup namkeen chana dal
- ¼ cup masoor dal moth
- 1 tbsp white sesame seeds
- ⅓ cup roasted peanuts
- 1 to 2 tbsp tender coriander stems, finely chopped
- 1-inch piece ginger, peeled and chopped
- 2 to 3 green chillies, roughly chopped
- Salt, to taste
- 1 tsp Degi red chilli powder
- A pinch of asafoetida
- A pinch of carom seeds
For the stuffed tomatoes
- 5 large tomatoes
- Salt, to taste
- Prepared stuffing
For the curd mixture
- ½ cup curd, beaten
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- ½ tsp Degi red chilli powder
For the gravy
- 1 tbsp mustard oil
- 1 to 2 tbsp oil
- ½ tsp cumin seeds
- Prepared curd mixture
- ½ tbsp coriander powder
- Stuffed tomatoes
- 2 tbsp fresh coriander leaves, roughly chopped
- 2 tsp butter, cubed
- A little water
- Prepared stuffing
- Salt, to taste
For garnish
- Coriander sprig
- Chilli oil
Method
For the stuffing
- Add the namkeen chana dal, masoor dal moth, sesame seeds, roasted peanuts, coriander stems, ginger and green chillies to a bowl.
- Add salt, Degi red chilli powder, asafoetida and carom seeds. Mix well.
- Transfer the mixture to a mixer grinder and pulse until it forms a coarse powder. Set aside.
For the stuffed tomatoes
- Make deep cuts in the tomatoes, taking care not to cut them completely through.
- Sprinkle the tomatoes with salt and generously fill them with the prepared stuffing.
- Gently press the tomatoes together to secure the filling and set aside.
For the curd mixture
- Combine the beaten curd, ginger-garlic paste, turmeric powder and Degi red chilli powder in a bowl.
- Mix well and set aside.
For the gravy
- Heat the mustard oil in a handi. Once hot, add the cumin seeds.
- Add the prepared curd mixture and coriander powder. Cook for four to five minutes, stirring occasionally, until the oil separates from the masala.
- Carefully place the stuffed tomatoes into the gravy. Add the chopped coriander, butter, a little water and some of the prepared stuffing.
- Cover and cook for seven to eight minutes, or until the tomatoes are tender and cooked through.
- Carefully remove the tomatoes and transfer them to a tray or plate.
- Add a little more water and salt to the gravy, if needed, and bring it to a quick boil.
- Transfer the stuffed tomatoes to a serving dish and pour the hot gravy over them.
- Garnish with a coriander sprig and a drizzle of chilli oil.
- Serve hot with roti.
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