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- Duration: 15 minutes
- Serves: 15 minutes people
Spice Level: Medium
It is always best to use the sturdy, less juicy variety of tomatoes for this recipe. In case the tomatoes are too juicy, then squeeze them out well after slicing.
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Bharela Tameta was invented in a Saurashtrian kitchen, concocted as a quickie dish to be served to guests who had dropped in unannounced for lunch one day. An innovative woman of this house had devised this side-dish primarily as a colourful, decorative addition to the platter. Over the years, this dish has found the pride of place at special Gujarati occasions.
- Tomato (5 to 6)
- Coriander leaves (hara dhania), finely chopped (1 tbsp )
- Coriander seeds (sabut dhania) (1 tbsp)
- Fresh coconut, grated (2 tbsp)
- Green chilli (hari mirch) paste (2 tsp)
- MTR Haldi/Turmeric Powder (a pinch)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Cumin seeds (jeera) powder (2 tsp)
- Salt (to taste)
- Roasted groundnut (moongfali), crushed (1 tbsp)
- MTR Garam Masala (1 tsp)
- In a paraat (big, flat plate with shallow edges), mix up all the ingredients for the stuffing.
- In a pan, heat 1 tbsp of oil and add in this mixture. Keep sautéing for a couple of minutes and then keep aside.
- Wash the tomatoes and remove their stems.
- Cut them, almost but not completely, dividing them into 4 parts.
- Fill the tomato shells with the stuffing, making sure that they are not over-stuffed.
- Bharela Tameta is now ready. Serve as a side-dish.
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