Stuffed tomatoes and potatoes salad

Name: Stuffed tomatoes and potatoes salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3
Cuisine: En
Ingredients: 4 plum tomatoes, firm and round would be fine; 2 medium potatoes; few teaspoons grated carrots; few pods of fresh or frozen green peas; 1 small onion chopped; 2 teaspoons moong dhal (yellow split lentils) washed and soaked in some water for 20 minutes; Salt to taste; Paprika powder as required; A pinch of Dry mango powder

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Stuffed tomatoes and potatoes salad - photo 2

Starter

3 servings

Very Easy

25 min

Ingredients

4 plum tomatoes, firm and round would be fine
2 medium potatoes

For the filling:

few teaspoons grated carrots
few pods of fresh or frozen green peas
1 small onion chopped
2 teaspoons moong dhal (yellow split lentils) washed and soaked in some water for 20 minutes
Salt to taste
Paprika powder as required
A pinch of Dry mango powder

Preparation

Preparation20 min

Cook time5 min

Cut a portion off the top of the tomatoes. Carefully scoop out the juice and seeds from inside. Retain this to fill the vegetables later.
Prick the potatoes with a fork at few points, peel a small area and adding some water, cook on micro power high for 4 minutes. Allow to stand for a further minute.
Remove the peel. Cut into two. Using a very sharp knife make a hollow in the middle of the four pieces.
(Alternatively you may boil the potatoes on stove top until you are able to remove the peel. Take care not to over cook them.)
Mix the ingredients for the filling with the potato pieces sliced off the centres and the removed tops of the tomatoes.
Fill this mixed filling into the created hollows. Place these prepared toamtoes and potatoes on a flat microwave safe dish, brush some olive oil over the surface, cover with cling film and microwave on high power for 1 minute.
Garnish with chopped fresh coriander. Serve with onion rings or a yoghurt dip.