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Bengali Tomato Dolma (Stuffed Tomato) Recipe
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Tomato dolma actually originates from the turkish cuisine, but us Bengalis know how to give every foreign dish a 'desi' taste. The pinches of powdered spices in the recipe can change its 'originality'. Tomato dolma is a delicious appetiser to devour. Dolmas are actually stuffed anything! One can make different dolmas, such as capsicum dolmas, cauliflower dolmas, potol (pointed gourd) dolma, etc. And the stuffing can be made of anything, starting from different meats, to rice and other vegetables and cheese. This is a delicious item to serve at parties. But if you want to go classy just for a normal dinner, you can surely go ahead and simply make it. One can even serve this as an evening snack. Kids will chow it down in a glimpse of an eye. Since the item has such high nutritional values, no mother will hesitate to serve it to their children. This dish will undoubtedly be a huge hit.
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Ingredients for
Bengali Tomato Dolma (Stuffed Tomato) Recipe
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Tomatoes, big
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6
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Tuna fish, flakes
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1 1/2 or 2 cans
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Turmeric powder
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1/2 tsp
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Red chili powder
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1 tsp
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Cumin powder
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1 tsp
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Coriander powder
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2 tsp
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Onions, finely sliced
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4
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Garlic, finely chopped
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1/2 tsp
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Green chilies, finely chopped
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3
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Coriander or mint leaves, chopped
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2 tblsp
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Oil
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1/3 cup
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Salt
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to taste
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Preparation Steps for
Bengali Tomato Dolma (Stuffed Tomato) Recipe
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Cut off the heads of the tomatoes and scoop out the seeds. Wash the de-seeded tomato shells.
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Drain off the tuna fish of any oil. In a bowl, add the dry tuna fish flakes, the scooped out tomato seeds, all the powdered spices, the chopped onions, garlic, green chilies and the chopped leaves. Season with salt and mix well. Saute the mixture in oil on a medium heat for about 10 minutes. Remove from heat when done.
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Now, stuff the tomato shells with the fish stuffing. Brush the tomato shells with oil. Place the tomatoes on a dry, flat frying pan. Place the removed tomato head over the individual tomatoes. Cover the pan and let toast till the tomato turns soft, for about 8=12 minutes. You may flip the tomato once, if you think necessary.
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Serve hot.
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You can bake the tomato dolmas instead of toasting them on the frying pan, as the last step. If you are baking, bake at 180 degrees celcius, for 10-15 minutes.
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Bengali Tomato Dolma (Stuffed Tomato) Recipe
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