Tomato Coconut Cups

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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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.

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