Capsicum Stuffed Tomato by Sangeetha Penugonda

Capsicum Stuffed Tomato by Sangeetha Penugonda

Servings –5

Ingredients

Oil – 2 tsp
Cloves –2
Cinnamon – ¼ inch
Onion –1 Medium
Ginger Garlic Paste –1tsp
Capsicum –1
Romano Tomatoes – 6
Cashews – handful (15 pieces)
Coriander powder –1 tsp
Cumin powder – ½ tsp
Chili powder – ½ tsp
Turmeric powder - pinch
Garam Masala powder – pinch
Salt – As needed
Green chilies –4
Curry leaves –10
Coriander leaves - for garnish

Method of preparation:

Step 1: Stuffing and Gravy:

Take 1-tsp of oil in a pan when its hot add cloves and cinnamon and let it crackle
Then add sliced onions and ginger garlic paste and sauté them
When onions are turn transparent add capsicum pieces and one tomato and let them cook for few (3-5) minutes
Add Cashews, Coriander powder, Cumin powder, Chili powder, turmeric powder, garam masala and Salt and cook for 2 minutes
Then grind the above with out water and stuffing is ready

Step 2: Stuffing tomatoes:

Take tomatoes and slice them from top horizontally and vertically leaving the bottom.
Take the seeds out from tomato.
Stuff half of the above mixture into the tomatoes

Step 2: Curry preparation

Take 1- tsp of oil in non-stick pan and add green chilies and curry leaves when it is hot.
Then add stuffed tomatoes and let it cook until tomatoes become soft
Then add remaining gravy to stuffed tomatoes
Let it cook for 5-10 minutes with closed lid and garnish with coriander leaves
Capsicum stuffed tomato is here . Serve with chapatti/rice

Calories – 300 calories per serving