Ingredients

• 8 - medium-sized tomatoes
• 1/2 - coconut, grated
• 1 tbsp - melted ghee
• 2 tbsp - oil
• 1 cup - boiled peas
• 1 cup - boiled, cubed potatoes
• 1/2 cup - chopped celery
• 15 - chopped and boiled French beans
• Salt
• For tempering :
• 6 - curry leaves
• 3 - chopped green chillies
• 1/2 tsp - onion seeds
• 1/2 tsp - whole zeera
• 4 flakes- minced garlic

How to Make Tomato Coconut Cups

• Cut tops off tomatoes and scoop out pulp.
• Place tomatoes in a greased baking tray and brush with melted ghee.
• Heat oil, fry the ingredients for tempering till light brown.
• Add in peas, potatoes, celery, salt and French beans.
• Fry for 2 mins.
• Add in coconut and tomato pulp and fry till the excess water dries.
• Fill into tomatoes.
• Put back the tomato tops and bake in the oven at 425 F for 10 mins.