Tomatoes stuffed with mixed vegetables

When tomatoes are available in season, stuffing them with sautéed vegetables makes a very attractive and healthy dish. Children are fascinated by the look of the dish. You may use as many vegetables as you want like beans, corn etc. so that the dish becomes more nutritious.

After stuffing, they can be baked in an oven or microwaved.  

You may even pan fry them on low heat without turning them around. Time needed to cook may be adjusted according to baking or direct cooking. 

While choosing the tomatoes, you have to look for medium sized, not over ripe and firm tomatoes. If buying in India, what are known as hybrid tomatoes are preferred to “desi” variety.

Ingredients:

     ·        8 or 10 medium sized tomatoes

     ·        ½ tsp jeera seeds

     ·        1 carrot, peeled and cut into small cubes

     ·        2 potatoes,  peeled and cut

     ·        2 tbsp finely cut onion

     ·        2 tbsp green peas

     ·        Salt to taste

     ·        ½ tsp chili powder 

  

Directions:

1.     Cut the top of tomato flat so that the juice and seeds etc can be scooped out.  Put them upside down in a plate so that they are drained.  Leave them for about half an hour so that the juice is completely drained out.

                                                                

2.     In a pan, heat oil add jeera and onion, and fry.

3.     When onion is turning translucent, add the potato and carrot pieces. Keep stirring and cook for 5 minutes.

4.     Add green peas.  When all the vegetables are tender, add salt and chili powder. Set aside.

5.     Set the tomatoes in a microwave safe tray or pie plate.

6.     Fill the tomatoes with the stuffing.

7.     Cover with a small piece of bread and add a dab of butter on top.

8.     Microwave for 8 to 10 minutes. You may bake or grill for 2 minutes after microwaving and remove from the oven. (If you are using an oven, you can bake the tomatoes for 8 to 10 minutes).