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Cut the top of the tomato horizontally, (like a cap). Scoop out the seeds. Chop the cut tops finely. Heat oil in a karai (vessel) add jeera and mustard seeds. When they splutter add the chopped tomatoes and fry for one minute. Add all dry masalas and fry a minute more. Add the potatoes, vegetables and hulled seeds. Mix well and cook for a minute. Stuff the tomatoes with filling. Top with grated cheese and coriander. Place tomatoes in a cooker container. Dot with butter. Pressure cook for one whistle. Serve hot with naan, roti or paratha.
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 81 (100%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 156.9mg||5 %|
|Potassium 1.9mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 81
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