This is a delicious side dish to serve with any meal. You can prepare the filling and even fill the tomatoes, ahead of time. When you are ready to eat simply cook before serving.
- 4 large tomatoes
- 6 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 1 large onion chopped very fine
- 2 tbsps finely chopped garlic
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 tsp tomato ketchup
- 2 cups fresh sweet corn kernels
- 1 large or 2 medium sized green bell pepper/ capsicum chopped fine
- Salt to taste
- 3 tbsps chopped fresh coriander
- Wash the tomatoes well and pat dry with a paper towel. Use a sharp knife to slice off the tops of the tomatoes - like a thin cap. Discard this portion. Scoop out the pulp and seeds and keep aside for later use.
- Heat a deep pan on medium heat and add 3 tbsps of cooking oil to it. When the oil is hot, add the cumin seeds and fry till spluttering stops.
- Now add the chopped onion and fry till soft. Add the garlic and fry till soft.
- Now add the tomato pulp that was earlier kept aside. Add all the spices and the tomato ketchup. Fry this masala for 3-5 minutes, stirring often.
- Add the corn and bell peppers/ capsicum and mix well. Cook for 2 minutes. Season with salt as desired, stir well. Turn off the heat.
- When slightly cooler, fill the corn mixture 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.