INGREDIENTS

  1. Tomatoes- 2 medium
  2. Corn- 1/2 katori
  3. Finely chopped Onion-1 tbsp
  4. Finely chopped cucumber- 1 tbsp
  5. Finely chopped capsicum- 1 tbsp
  6. Red Chilli powder- 1/4th tsp
  7. Ground black pepper- a pinch
  8. Salt- as per taste
  9. Oil -1/2 tsp
  10. Buttermilk- for dressing
  11. Lettuce leaves- for garnish

 

DIRECTIONS

  • Blanch tomatoes by keeping them in boiling water for 1-2 minutes, and then in cold water. After that remove the skin of the tomato and hollow the tomatoes by removing the seeds.
  • In a bowl add onion, capsicum, cucumber, corn, red chili powder, black pepper and salt. Mix it well.
  • Add buttermilk in the mixture and mix it properly.
  • Stuff blenched tomatoes with the mixture.
  • Heat oil in a non-stick pan and lightly glaze the tomatoes on high heat.
  • When the color changes from all sides.
  • Remove them from the pan.
  • Serve whole.

An collaboration with food artist SONAM JAIN of @themagicplatter

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