An extremely tasty spinach dish.
Ingredients
- 4 firm tomatoes
- 125 gm (½ packet) mushrooms – finely chopped
- 2 spring onions – finely chopped upto ¾ of its green stem
- 1 tsp butter
- 1 capsicum – finely chopped
- 1 tsp cornflour
- ½ cup milk
- ¾ tsp salt or to taste
- 2 laung (cloves) – crushed to a powder a few coriander leaves dipped in chilled water for ½ hour
- a few lettuce or cabbage leaves
Instructions
- Slice ¼” thick slice from the top of the tomatoes. Scoop out the pulp with the help of a small spoon from tomatoes. Rub the inner surface of the tomatoes with salt. Keep them upside down.
- Put mushrooms, spring onions & butter in a non-stick pan & cook on slow flame for 8-10 minutes, till mushrooms get cooked.
- Add capsicum. Stir fry for 2 minutes. Reduce flame. Add salt & powdered laung.
- Mix the cornflour with milk & add to mushroom mix, stirring continuously. Stir till thick. Remove from fire. Cool.
- Fill the tomato scoops with the mushroom mix.
- Place on a greased tray and bake for 10 minutes in a hot oven. Do not over back.
- Remove from oven & arrange a coriander leaf on one side.
- Serve on cabbage or lettuce leaves.