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STUFFED RICE TOMATOES Recipe

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Tomatoes stuffed with rice and green peas. STUFFED RICE TOMATOES picture

Summary

Preparation Time15 MinCooking Time30 Min

Ready In45 MinServings4

CuisineIndianCourseSide Dish

SpecialityDiwali, Holidays, WeddingMain IngredientRice, Vegetable

Ingredients

	Tomatoes	4 Large
	Oil	4 Tablespoon
	Onion	1 , chopped
	Garlic	1 Tablespoon, chopped
	Chopped green chillies	2
	Cloves	2
	Green peas	1⁄2 Cup (8 tbs), shelled (boiled)
	Rice	1 Cup (16 tbs) (boiled)
	Salt	To Taste
	Garam masala powder	1⁄2 Teaspoon
	Cumin seeds	1 Teaspoon
	Coriander leaves	1 Tablespoon, chopped
	Mint leaves	1 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 382 Calories from Fat 143

% Daily Value*

Total Fat 16 g25%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 135.8 mg5.7%

Total Carbohydrates 53 g17.8%

Dietary Fiber 5 g20.1%

Sugars 7.7 g

Protein 7 g14.4%

Vitamin A 43.1% Vitamin C 81%

Calcium 8.3% Iron 13.5%

*Based on a 2000 Calorie diet

Directions

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