Scoop out tomato flesh/seeds, using a potato peeler. Save the flesh for gravy.
Keep tomatoes up-side-down, to drain.
Place all stuffing ingredients in a bowl, except the ghee, cumin seeds and coriander powder.
Mix well.
Heat ghee or oil in a kadhai, add cumin seeds. When seeds splutter, add coriander powder, stir. Add the stuffing mix and fry for 5 minutes, until well mixed. Turn heat off.
Divide the mixture equally into 8 portions and spoon fill each tomato.
Replace the tops.
You can hold them with a tooth pick or tie with cotton.
For gravy (Curry sauce)...
1 medium onion, peeled and finely chopped or grated
1/2 inch piece of ginger, peeled and finely grated
2-3 cloves of garlic , peeled and grated
Inside flesh/seeds of tomatoes, saved from above tomatoes
2-3 tbs. cooking oil
1 tsp. cumin seeds
1 small pinch of asafoetida or hing
1 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. of coriander powder
1/2 cup of water
1/2 tsp. Garam Masala
1/2 tbs. cream for garnishing
1 tbs. chopped coriander leaves, finely chopped
Salt to taste
Recipe for gravy(curry)
Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.
Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt).
Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours.
Add tomatoes saved from above and stir fry until oil separates.
Stir in garam masala.
Add water, bring to boil and simmer for a couple of minutes.
Pour gravyPlace tomatoes in a flat serving dish. Pour gravy on top of the tomatoes.
Cook in a pre-heated oven, approximately 250º C, 475º F, for 8-10 minutes. Tomatoes must not be overcooked or they will collapsed You can garnish them with coriander leaves. You can even sprinkle some grated cheese and grill under a preheated grill or broiler for a couple of minutes, just before serving.