4 medium-sized tomatoes
3/4th cup cooked Basmati rice
1 tbsp. finely-chopped onion
1 tbsp. freshly-grated coconut
1 tbsp. small raisins
1 tbsp. garam masala powder
1 tbsp. finely-chopped mint
¼ tsp. turmeric powder
1 tbsp. butter
salt to taste
Immerse the tomatoes in boiling water for a minute or two, strain and keep them aside.
Heat the butter in a pan and fry the finely-chopped onion in it till light brown. Put the cooked rice along with the freshly-grated coconut, raisins, garam masala powder, finely-chopped mint, turmeric powder and salt in the pan. Mix it all well. Now your filling is ready.
Cut the tomatoes lengthwise, carefully scoop out the pulp and invert onto a plate.
Divide the filling into eight equal portions and fill into the tomato shells.
Serve with plenty of tomato ketchup.
Fifie Mendonca is a senior chef from Chennai who enjoys serving creative, tasty and quick recipes based on Mangalorean flavours. She has written cookery columns for Femina, Eve’s Touch, Coastal Observer, and various newspapers. She currently conducts cookery shows for Doordarshan Kendra in Chennai.