1. Snip off tomatoes from the base end, with a sharp horizontal stroke Snip off a similar but smaller piece, from other end, to make it stand erect.

2. Carefully deseed, remove all juice, stand hollow tomatoes aside.

3. Heat half tbsp. oil, add gingergarlic, cored tomato juice and seeds.

4. Simmer for 2-3 minutes, add all masalas,

5. Mix well, add channa, simmer till liquid is absorbed.

6. Fill tomatoes with this mixture, press down lightly.

7. Bakein preheated oven or steam in colander for 2-3 minutes.

8. Place carefully in serving dish.

9. Mix salt, cumin powder in curds.

10. Pour curds over it, to cover tomatoes.

11. Drizzle both chutneys, chopped onion, sev and coriander for garnishing.

12. Serve hot or cold.

13. Makes a lovely light evening meal accompaniment.

Making time: 30 minutes
Makes: 6 servings
Shelflife: 3-4 hours, refrigerated