Ingredients of Stuffed tomato

Nine small tomatoes

Two cloves garlic

One inch of fresh peeled and chopped ginger

A handful of fresh coriander leaves

One cup of roasted and grounded peanuts Half cup of water

Half teaspoon of masala powder

Half teaspoon of turmeric

One-fourth teaspoon of salt

Two tablespoon of sugar

Half teaspoon of black mustard seeds

Two tablespoon of safflower oil

Half teaspoon of cumin seeds

Two cups of water

A pinch of hing

Method of Stuffed Tomato
Wash the tomatoes and then cut them lengthwise from the tip to half inch from the stem to prepare the Ayurvedic Stuffed tomato. Again cut from the same cut to form a plus sign. It should not be cut through the tomato. Make a liquid paste out of ginger, garlic, coriander and coconut with half cup of water. Mix together the blended mixture with peanuts, turmeric, salt, masala powder and sugar to make a thick paste.

Put a deep frying pan on medium flame and add oil, cumin seeds, mustard seeds and hing. Stir until the seeds pop. Put in the tomatoes and stir very gently. Add two cups of water and boil it for some time. Turn down the heat to low fire and cover it partially. Cook till it becomes soft for nearly ten minutes and Ayurvedic Stuffed tomato is ready.

Tomatoes being nightshades generally have a negative effect on the tridoshic balance. If taken in excess it may elevate Pitta. However, the spices, masala, garlic make it easy to digest and remove the harmful effect. It is an excellent appetizer.