Stuffed tomatoes has been one of those ‘family dishes’ my cousins and I have fought over. Not only is it delicious, but is appealing to the eyes. The kheema and tomatoes blend together to be succulent, and flavoursome. The tomatoes can be replaced with capsicums (green bell peppers). This can be your recipe to make your kids gobble in some nutritious food.
5 big round tomatoes
500 grams minced meat
1 Cinnamon stick
1 medium-sized onion
1 tsp dhania powder
1 tsp Everest meat masala
Heat ghee in a vessel. Add whole garam masala, chopped onions, and saute. Once the onions are translucent, add minced meat. Add dhania powder, red chilli powder, and meat masala. Add chopped coriander. Cook till kheema is done.
Now, wash the tomatoes and slice out the top, and keep aside. You can use these tops to roof the stuffed tomatoes. Clean out the seeds of the tomatoes. In a vessel, add 1 tsp oil. Place the whole tomatoes in this vessel on low flame and cover. After a while, you will notice the tomatoes are becoming soft, and the skin is beginning to wrinkle. Remove the tomatoes, and keep aside to cool.
Fill the tomatoes with the kheema. Sprinkle a few drops of lemon juice. Place the tops of the tomatoes, and cover.
Garnish with a strand of coriander leaf and ser