Vegetable Stuffed Tomato Boats with Spiced Cabbage and Rava Crust

1.Preheat the oven to 375°F (190°C).

2.Wash the tomatoes and slice off the top third of each tomato. Carefully scoop out the pulp and seeds without breaking the skin, creating hollow tomato boats. Reserve the pulp and set the boats aside on a baking tray.

3.Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.

4.Add the finely chopped onion to the pan and sauté until translucent, about 3-4 minutes.

5.Add the diced potato and cook for 5 minutes, stirring occasionally, until it starts to soften.

6.Add the shredded cabbage and cook for another 5 minutes until it wilts slightly.

7.Stir in the reserved tomato pulp along with the tomato sauce, mixing well.

8.Add besan (gram flour), red chili powder, turmeric powder, garam masala, coriander powder, and salt to taste. Mix thoroughly to combine all the spices and vegetables.

9.Cook the mixture on low heat for 5-7 minutes, stirring occasionally, until the potato is tender and the mixture thickens. Add a splash of water if it becomes too dry.

10.Remove the pan from heat and let the filling cool slightly.

11.In a small bowl, combine the rava (semolina) with a pinch of salt.

12.Fill each hollowed tomato with the spiced vegetable mixture, pressing gently to pack it in.

13.Sprinkle the rava evenly over the top of each filled tomato to create a crunchy crust.

14.Place the stuffed tomato boats in the preheated oven and bake for 20-25 minutes, or until the tomatoes are tender and the rava topping is golden brown and crisp.

15.Remove from oven and garnish with freshly chopped coriander leaves before serving.