SPICY RAJMA TOMATO KATORI

Good for your health yet delicious, Something special and a great decorative and lovely looking dish.I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. 

Add color and health to your plate with this Spicy Rajma Tomato Katori.
The halved tomatoes are deseeded by scooping out the pulp and stuffed with a spicy mix of Rajma with select seasonings.

I love spices in my salads and food.This dish is my ultimate favorite.
Eye-catching with an excellent taste.
must try.

Recipe source…simply vegetarian

 

INGREDIENTS:

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomegranate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 Tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 Tsp

Green coriander chutney – 2 tbsp

Salt to taste

 

INSTRUCTIONS:

Preparing the Tomato Shells

1. Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp.
2. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes.
3. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

1. Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder, and turmeric powder.
2. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon.
3. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Coriander chutney. Toss well.

Serving 

1. When ready to serve, make your tomatoes sit on their bottoms on a serving tray.
2. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomegranate pearls. Serve immediately.

NOTES:

• Always use very firm tomatoes.
• Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
• Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
• If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 180℃.
• You may use crunchy small bell peppers/capsicums instead of tomatoes.