Petitchef

Stuffed tomatoes and potatoes salad

Starter
3 servings
20 min
5 min
Very Easy

Ingredients

Number of serving: 3
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

  • 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.

Photos

Stuffed tomatoes and potatoes salad, photo 1Stuffed tomatoes and potatoes salad, photo 2





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