Ingredients 

• 9 medium size green tomatoes
• 1/2 cup gram flour 
• 4 tablespoon oil
• 1 teaspoon mango powder 
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 9 toothpicks
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• One 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon fennel seeds
• Coriander leaves for garnishing

• Take the cap off the tomatoes. Extract half of the pulp out of tomatoes. 
• Save the pulp for gravy.
• Heat two tablespoon of oil in a pan. 
• Add besan and stir continously till it turns light brown. 
• Take it off the stove and then add, salt, chilli powder, fennel seed and mango powder. 
• Mix it well.
• Now stuff halved tomatoes with this mixture. 
• Put the cap back on tomatoes and secure them with toothpicks. 
• Heat the remaining oil in kadai. Add cumin and mustard seeds. 
• Add tomato pulp, salt, chilli powder and turmeric. 
• Cook it for 2-3 minutes. 
• Add stuffed tomatoes now and simmer it till it becomes soft. 
• Garnish with corainder leaves.