Cut the top of the tomato horizontally (like a cap). Scoop out the seeds. Chop the cut tops finely. Heat oil in a karai (vessel) add jeera and mustard seeds. When they splutter, add the chopped tomatoes and fry for one minute. Add all dry masalas and fry a minute more. Add the potatoes, vegetables and hulled seeds. Mix well and cook for a minute. Stuff the tomatoes with filling. Top with grated cheese and coriander. Place tomatoes in a cooker container. Dot with butter. Pressure cook for one whistle. Serve hot with naan, roti or paratha.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.