Yoghurt with banana raita |
Ingredients:
• 7-8 firm ripe tomatoes
200 gms. kabuli channa (soaked overnight)
3 tbs.. gram dal channa dal
2 tbs.. mix spices (red chili powder, dhania powder, garam
masala, salt, turmeric, etc.)
1 tsp. cumin powder
1 tbs.. channa masala
1/4 tsp. cinnamon clove powder
2 tbs.. ground sugar
1/2 tsp. black salt powder
salt to taste
1/2 tsp. red chili powder
1 1/2 cups fresh tied beaten curd.
1 tbs.. coriander finely chopped
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Pressure
cook kabuli channa, dal, salt to taste, till very soft.
Drain excess water, keep aside.
Cut tops off tomatoes. Hollow tomatoes out .
Add pulp to the boiled channa.
Mash coarsely, add all mix masala, salt to taste, channa masala,
cinnamon clove powder.
Boil further till a soft lump is formed and water has evaporated.
Stuff the tomatoes with this mixture.
Secure tops with a toothpick and place in microwave for 1 minute.
Cool, and chill in a refrigerator.
Meanwhile, beat the curd till smooth.
Add sugar, salt and chill.
Just before serving, transfer tomatoes straight up to a shallow
bowl.
Remove toothpicks. Pour beaten curd all over them.
Sprinkle cumin powder, red chili powder and salt.
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