Slice the tops off the tomatoes. Scoop out the pulp and reserve to use in the filling. Keep aside the tomato shells. Keep the tops too. Heat one and a half tablespoons of oil in a pan, add chopped onion and garlic and fry till golden. Add the green peas, chopped green chillies, tomato pulp, boiled rice, salt and garam masala powder. Stir and cook over low heat for about five minutes until properly blended.

Divide this filling into four portions. Fill each tomato shell with this mixture and replace the sliced off tops. Secure with a toothpick.
Heat the remaining oil in a wide pan, add cumin seeds. When they change colour gently place the stuffed tomatoes. Cover and cook for about seven minutes. Serve hot garnished with chopped coriander & mint leaves