Stuffed Tomatoes

Contributor: SriSuri

Preparation:
1. Wash and dry the tomatoes and cut off the top - like a cap and remove out the pulp and seeds,keep aside for use.

2. Heat a 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.

3. Add the chopped onion and fry till soft. Add the garlic and fry till soft.

4. 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.

5. 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.

6. 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.

7. To cook the tomatoes, heat a deep frying pan on medium heat and add 3 tbsps of oil.

8. When the oil is hot, gently put the tomatoes in and cover the pan for 2 minutes. 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... enjoy