Potatoes and Tomatoes Stuffed with A Coconut-based Paste

by Tarla Dalal

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Awesome, to the core, and we mean it! The containers of potatoes and tomatoes are as awesome as the coconut-based stuffing that’s inside them.

This unique dish is made by stuffing potatoes and tomatoes with a flavourful paste of coconut, onions and garlic perked up with an assortment of spices like coriander seeds, aniseeds, poppy seeds and peppercorns.

The potatoes and the tomatoes are cooked with the stuffing in place, so they imbibe the rich flavour as they cook. Make sure you stir the potatoes and tomatoes gently once in a while, as they cook. This ensures uniform cooking.

The Potatoes and Tomatoes Stuffed with a Coconut-Based Paste is a dish that is bursting with flavour, and you are sure to enjoy every mouthful.

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Potatoes and Tomatoes Stuffed with A Coconut-based Paste recipe - How to make Potatoes and Tomatoes Stuffed with A Coconut-based Paste

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 3Makes 3 servings
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Ingredients

3 medium sized potatoes
3 medium sized tomatoes
2 tbsp oil

For The Coconut Paste
1/2 cup grated dry coconut (kopra)
2 tbsp oil
1/2 cup sliced onions
10 garlic (lehsun) cloves
3 tbsp coriander (dhania) seeds
1 tbsp aniseeds (vilayati saunf)
1 tbsp poppy seeds (khus-khus)
8 black peppercorns (kalimirch)
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1/4 cup chopped coriander (dhania)
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the coconut paste

Heat the oil in a broad non-stick pan, add the onions, coconut, garlic, coriander seeds, aniseeds, poppy seeds and peppercorns and sauté on a medium flame for 2 minutes.
Cool, blend in a mixer along with ¼ cup of water till smooth.
Add the chilli powder, turmeric powder, coriander and salt and mix well. Keep aside.

How to proceed

Make four slits in each potato and tomato and stuff with the prepared coconut paste. Some paste will yet be remaining.
Heat the oil in a deep non-stick pan, add the stuffed potatoes and tomatoes along with the remaining coconut paste and sauté on a medium flame for 2 to 3 minutes.
Add 1 cup of water, mix gently, cover with a lid and cook on a medium flame for 18 to 20 minutes, while stirring occasionally.
Serve hot garnished with coriander.

Accompaniments

Cheesy Cauliflower Paratha
Dhaniye Aur Makai ki Roti
Jalebi Paratha
Lachha Paratha, How To Make Lachha Paratha
Masala Paratha ( Desi Khana)
Moghlai Roti
Onion Roti
Pyaz Aur Anardane ki Roti
Stuffed Corn and Capsicum Wrap

Nutrient values per serving

Energy	349 cal
Protein	3 g
Carbohydrates	27.1 g
Fiber	3.7 g
Fat	25.5 g
Cholesterol	0 mg
Vitamin A	622 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.8 mg
Vitamin C	42.1 mg
Folic Acid	42.1 mcg
Calcium	89.6 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	22.3 mg
Potassium	369.3 mg
Zinc	0.6 mg