Cut off a slice from the top of each tomato and keep aside.
Scoop out the pulp and drain the tomatoes by laying them upside down.
Chop the onion fine.
Heat ghee, and fry the onions lightly.
Add sieved tomato pulp and cook until dry.
Then add the sugar, cooked peas, diced cooked carrots, fried paneer or potatoes, salt, red pepper powder, garam masala, finely chopped coriander and mint leaves and the finely cut ginger and green chillies.
Cook until the spices are absorbed by the vegetables.
Remove from fire.
Fill this mixture into the tomato shells and use the slices previously cut as lids for the shells.
Prepare batter with flour, salt, red pepper powder, black pepper and water.
Dip the whole tomatoes in the batter carefully, lids facing upwards, and deep fry on quick heat for a minute or so.
Serve immediately, garnished with a sprig of the fresh mint or parsley.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.