Ingredients

• 8-10 medium rounded tomatoes
• 2 boiled and mashed potatoes
• 1/2 cup - mixed boiled vegetables chopped (carrot, beans, peas)
• 1/2 tsp - garam masala
• 1/2 tsp - each chilli powder, turmeric and dhania powder
• salt to taste
• 1 tbsp - oil
• 1/2 tsp - each jeera, mustard seeds
• 2 red chillies dry, crushed
• 1 tbsp - grated cheese
• chopped coriander

How to Make Quick Stuffed Tomatoes

• 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.