Looking for a simple vegetarian dish that feels like restaurant food? Celebrity chef Ranveer Brar’s stuffed tomatoes, or bharwaan tamatar, could be a delicious option for a weeknight dinner.
The North Indian dish combines large tomatoes with a flavourful filling made from dals, peanuts, sesame seeds, herbs and spices. The stuffed tomatoes are then cooked in a creamy curd-based gravy and finished with butter, fresh coriander and chilli oil.
The recipe, shared by Ranveer Brar in a YouTube video, serves around two to four people.
For the stuffing, combine one cup of namkeen chana dal, a quarter cup of masoor dal moth, one tablespoon of white sesame seeds and one-third cup of roasted peanuts. Add finely chopped coriander stems, ginger and green chillies. Season with salt, Degi red chilli powder, asafoetida and carom seeds.
Pulse the mixture in a mixer grinder until it becomes a coarse powder. Avoid making it completely smooth, as the coarse texture adds more bite to the stuffing.
Next, prepare five large tomatoes. Make deep cuts in each tomato without cutting it completely through. Sprinkle some salt inside and generously fill them with the prepared mixture. Gently press the tomatoes together so that the filling stays in place.
For the gravy, whisk half a cup of curd with ginger-garlic paste, turmeric powder and Degi red chilli powder. Heat mustard oil in a handi and add cumin seeds. Once they begin to crackle, add the curd mixture along with coriander powder.
Cook the masala for around four to five minutes, stirring occasionally, until the oil begins to separate.
Carefully place the stuffed tomatoes into the gravy. Add fresh coriander, a little butter, some water and a small amount of the remaining stuffing. Cover and cook for around seven to eight minutes, or until the tomatoes become tender.
Once cooked, carefully remove the tomatoes and place them on a serving dish. Adjust the consistency and seasoning of the gravy with a little water and salt if required, then bring it to a quick boil.
Pour the hot gravy over the stuffed tomatoes and garnish with fresh coriander and a drizzle of chilli oil.
Ranveer Brar’s bharwaan tamatar can be served hot with roti, making it a comforting and flavourful vegetarian meal that brings restaurant-style presentation to the dinner table.
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