I remember the first time my Mom cooked this dish and how intrigued I was by it! I was all of 11 years old! There is also a purely vegetarian version of it if you so prefer. Both are equally delicious!
Ingredients:
- Masala Kheema made with 500 gms of minced meat (see link below for recipe)
- 4 large tomatoes
- 3 tbsps chopped fresh coriander
- 3 tbsps vegetable/ canola/ sunflower cooking oil
Preparation:
- Cook Masala Kheema as per recipe.
- When cool, fill the Masala Kheema into the tomatoes and press down to pack well. Garnish each tomato with a small portion of fresh chopped coriander.
- To cook, heat a deep frying pan on medium heat and add 3 tbsps of oil.
- When the oil is hot, gently put the tomatoes in and cover the pan for 2 minutes. Now remove cover and allow the tomatoes to fry a little more. When the skin starts to look slightly wrinkled the tomatoes are done.
- Turn off the heat, remove the tomatoes onto a plate or serving platter lined with paper towel and serve.
