Bharrey Baghare Tamate

Bharrey Baghare Tamate Recipe - Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Bharrey Baghare Tamate is a delectable and traditional dish that hails from the rich culinary heritage of India. This dish is a beautiful amalgamation of flavors, textures, and colors, making it a feast for the senses. It involves stuffing blanched tomatoes with a savory filling of paneer, mushrooms, bell peppers, and spices, then simmering them in a fragrant gravy made from groundnuts, coconut, sesame seeds, and a blend of aromatic spices. This recipe is a testament to the creativity and diversity of Indian cuisine, offering a unique and satisfying experience to anyone who tries it.

History

The origins of Bharrey Baghare Tamate can be traced back to the royal kitchens of India, where chefs experimented with local ingredients to create dishes that were both flavorful and visually appealing. Over time, this dish has evolved, incorporating influences from various regions of India, making it a beloved recipe in households and restaurants alike. Its name, which translates to "stuffed and cooked tomatoes," succinctly describes the essence of this dish, highlighting its key components and cooking method.

Ingredients

12 medium-sized tomatoes (1.5 lb (680 g))

Filling

22 oz (624 g) paneer
12 oz (340 g) mushrooms
unsalted butter to sauté mushrooms
6 tbsp processed cheese
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
1 tsp finely chopped coriander leaves
4 finely chopped green chilies
24 cashew nut halves
0.5 tsp freshly roasted shahjeera
salt to taste

Gravy

0.5 cup oil
0.5 tsp mustard seeds
0.5 tsp cumin seeds
16 curry leaves
12 oz (340 g) chopped onions
41 tsp strained ginger paste
11 tsp strained garlic paste
1.5 tsp chili powder
1 tsp turmeric powder
salt to taste
6 tbsp fried onion paste
4 tbsp tamarind pulp

Paste

0.5 cup roasted groundnuts
0.75 cup grated coconut
41 tsp sesame seeds
22 oz (624 g) chopped onions
1.5 tsp coriander powder
0.5 tsp cumin powder

How to prepare

Blanch the tomatoes in salted boiling water for 30 seconds.
Drain, cool, and remove the skin.
Cut off 0.5 cm from the top, scoop out the seeds to make cups, and set aside.

Filling

Clean and coarsely chop the mushrooms.
Melt butter in a frying pan, add mushrooms, and sauté over medium heat until all moisture evaporates.
Remove from heat and set aside to cool.
Remove seeds and slice the red and yellow bell peppers.
Mix chopped peppers, mushrooms, coriander leaves, green chilies, cashew nuts, and shahjeera well.
Grate paneer and cheese in a bowl, add the remaining ingredients.
Mix well and divide into 12 equal portions.
Put a portion of the filling into each of the blanched tomatoes and set aside.

Paste

Heat a tawa or a non-stick frying pan and separately roast the coconut and sesame seeds for about three minutes each over very low heat or until each emits its unique aroma.
Put these ingredients in a blender, add groundnuts and 0.75 cup water, and grind to a smooth paste.
Remove from the blender.
Add coriander powder and cumin powder.
Mix well and set aside.

Gravy

Heat oil in a pan and season with mustard seeds and cumin seeds.
Stir over medium heat until they begin to crackle.
Add curry leaves and stir.
Add onions and sauté until translucent and glossy.
Add ginger paste and garlic paste.
Stir-fry until the onions are golden.
Add chili powder and turmeric powder (dissolved in two tablespoons of water).
Stir-fry until the moisture evaporates.
Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn).
Add three cups of water and salt, and bring it to a boil.
Lower the heat and stir in the tamarind pulp.
Bring it to a boil.
Lower the heat and simmer, stirring occasionally, until the gravy reaches a thin sauce consistency.

Assembly

Add the stuffed tomatoes, cover, and simmer for two to three minutes (ensuring that the tomatoes remain firm).
Uncover and simmer until the gravy is slightly thicker.
Remove from heat and adjust the seasoning.
Serve either with steamed rice or any Indian bread of your choice.

Variations

1. Vegan Version: Substitute paneer and cheese with tofu and vegan cheese to make a vegan-friendly version.
2. Non-Vegetarian Twist: Add minced chicken or lamb to the filling for an extra protein boost.
3. Nut-Free Gravy: Use sunflower seeds or pumpkin seeds instead of groundnuts for those with nut allergies.

Cooking Tips & Tricks

1. Choose firm, ripe tomatoes for stuffing to ensure they hold their shape during cooking.

2. Blanching the tomatoes makes it easier to peel them without damaging the flesh.

3. To enhance the flavor of the filling, sauté the mushrooms until all the moisture evaporates, concentrating their taste.

4. Roasting the groundnuts, coconut, and sesame seeds before grinding them into a paste brings out their natural oils and flavors, adding depth to the gravy.

5. Simmer the stuffed tomatoes gently in the gravy to prevent them from breaking apart while ensuring they absorb the flavors.

Serving Suggestions

Bharrey Baghare Tamate can be served with steamed basmati rice, naan, or roti for a complete meal. Its rich gravy pairs wonderfully with the mild flavors of rice and bread, making it a satisfying and comforting dish.

Cooking Techniques

1. Blanching: This technique involves briefly boiling the tomatoes in water, then plunging them into ice water to stop the cooking process, making it easier to peel them.

2. Roasting: Dry roasting the nuts, coconut, and sesame seeds enhances their flavors before they are ground into a paste for the gravy.

3. Simmering: Gently cooking the stuffed tomatoes in the gravy allows them to absorb the flavors without falling apart.

Ingredient Substitutions

1. Paneer: Can be substituted with tofu for a vegan version or cottage cheese for a different texture.

2. Groundnuts: Almonds or cashews can be used as alternatives for a different flavor profile.

3. Processed Cheese: Opt for mozzarella or cheddar cheese for a gooier filling or vegan cheese for a dairy-free option.

Make Ahead Tips

Prepare the filling and gravy a day in advance and store them in the refrigerator. Stuff the tomatoes and cook them in the gravy just before serving to ensure they remain fresh and flavorful.

Presentation Ideas

Serve the Bharrey Baghare Tamate in a shallow dish, garnishing with fresh coriander leaves and a sprinkle of grated cheese. Accompany with lemon wedges and a side of rice or bread for a visually appealing and appetizing presentation.

Pairing Recommendations

Pair this dish with a light, crisp salad or a cooling raita to balance the richness of the gravy. A tangy lime or mango pickle can also add a zesty contrast to the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little water if the gravy has thickened.

Nutrition Information

Calories per serving

A single serving of Bharrey Baghare Tamate is estimated to contain around 250-350 calories, making it a moderately calorie-dense dish. This calorie range allows it to fit into various dietary plans, especially when served as part of a balanced meal.

Carbohydrates

This dish is relatively moderate in carbohydrates, with the primary sources being tomatoes, onions, and bell peppers. The exact carbohydrate content will vary depending on the serving size, but a single serving of Bharrey Baghare Tamate is estimated to contain approximately 20-30 grams of carbohydrates.

Fats

The fats in this recipe come from the paneer, processed cheese, groundnuts, and the oil used for cooking. These ingredients contribute to the dish's richness and satiety factor. A single serving may contain around 15-25 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Paneer and mushrooms serve as the primary sources of protein in Bharrey Baghare Tamate, making it a great option for vegetarians looking for protein-rich meals. Each serving could provide approximately 10-15 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

This dish is a good source of vitamins A and C, thanks to the tomatoes and bell peppers. It also provides calcium from the paneer and cheese, along with iron and magnesium from the mushrooms and groundnuts. These nutrients play vital roles in maintaining healthy vision, immune function, bone health, and energy metabolism.

Alergens

This recipe contains dairy (paneer and cheese) and nuts (groundnuts), which are common allergens. Individuals with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

Bharrey Baghare Tamate is a nutritionally balanced dish, offering a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a flavorful way to enjoy a variety of vegetables and dairy, making it a wholesome addition to any meal.

Summary

Bharrey Baghare Tamate is a flavorful and nutritious dish that showcases the best of Indian cuisine. With its rich gravy, savory filling, and tender tomatoes, it's a delightful meal that's sure to impress. Whether you're cooking for a special occasion or a regular weeknight dinner, this recipe offers a delicious way to enjoy the goodness of vegetables and spices.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Bharrey Baghare Tamate. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, able to whip up the most delicious dishes with ease. And this particular dish was one of her specialties.

I remember watching her as she gathered the ingredients for the dish – fresh tomatoes, onions, garlic, ginger, and a variety of spices. The smell of the spices filled the kitchen, making my mouth water in anticipation. I asked her where she had learned to make this dish, and she smiled, a twinkle of mischief in her eyes.

“Oh, this recipe has been passed down in our family for generations,” she said. “But I also learned a few tips and tricks from a friend of mine who hails from Hyderabad. She taught me the secret to making the perfect baghare baingan, and I adapted it to make this dish with tomatoes instead.”

I watched in fascination as she heated oil in a pan and added the whole spices – cumin seeds, mustard seeds, fenugreek seeds, and curry leaves. The sizzling sound filled the air, and I breathed in the heady aroma of the spices. Then she added the chopped onions and sautéed them until they were golden brown.

Next, she added the pureed tomatoes, along with a blend of ground spices – turmeric, red chili powder, coriander powder, and cumin powder. The mixture bubbled and simmered, the colors blending together to create a rich, vibrant sauce. I could hardly wait to taste it.

As the tomatoes cooked down, my grandmother added a spoonful of tamarind pulp for a tangy kick. She told me that this was the key ingredient that gave the dish its unique flavor. I made a mental note to always include tamarind in my own version of the recipe.

Finally, she added the star ingredient – boiled eggs. She gently placed them in the sauce, coating them with the fragrant mixture. The eggs soaked up the flavors, turning a deep orange color. My mouth watered as I watched her sprinkle fresh coriander leaves on top, the finishing touch to the dish.

When she served the Bharrey Baghare Tamate, I eagerly took a bite, savoring the explosion of flavors in my mouth. The tomatoes were tangy, the spices were warm and aromatic, and the eggs were perfectly cooked. It was a dish unlike any I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I practiced making Bharrey Baghare Tamate, honing my skills and perfecting the recipe. I added my own touches – a pinch of garam masala here, a splash of coconut milk there – until I had created my own version of the dish. And just like my grandmother had done for me, I passed the recipe down to my own children and grandchildren, ensuring that this traditional dish would live on for generations to come.

Now, whenever I make Bharrey Baghare Tamate, I think back to that day in my grandmother’s kitchen, watching in awe as she worked her magic. I can still hear her laughter, see the twinkle in her eyes, and taste the delicious flavors of that first bite. And I am grateful for the gift she gave me – the love of cooking and the joy of sharing delicious meals with those I love.