Ingredients

• 7-8 - firm ripe tomatoes
• 200 gm - Kabuli channa (soaked overnight)
• 3 tbsp - gram dal channa dal
• 2 tbsp - mix spices (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
• 1 tsp - cumin powder
• 1 tbsp - channa masala
• 1/4 tsp - cinnamon-clove powder
• 2 tbsp - ground sugar
• 1/2 tsp - black salt powder
• salt to taste
• 1/2 tsp - red chilli powder
• 1.5 cups - freshly tied beaten curd
• 1 tbsp - coriander, finely chopped
• 2 tbsp - tamarind chutney

How to Make Fresh Tomato in Curd

• Pressure cook Kabuli channa, dal and salt to taste, till very soft.
• Drain excess water and keep aside.
• Cut cap-like tops off the tomatoes and keep aside. Remove pulp carefully.
• Add pulp to the boiled channa.
• Mash coarsely. Then add all mix masalas, salt to taste, channa masala and cinnamon-clove powder.
• Boil further till a soft lump is formed and water has evaporated.
• Stuff the tomatoes with this mixture.
• Secure tops with a toothpick.
• Microwave for 1 minute.
• Cool and chill in a refrigerator.
• Meanwhile, beat the curd till smooth.
• Add sugar, salt and chill.
• Just before serving, transfer tomatoes straight up to a shallow bowl.
• Remove toothpicks. Pour beaten curd all over them.
• Sprinkle cumin powder, red chilli powder and salt.
• Garnish with coriander and tamarind chutney.