Prefer HTon GoogleRead more to check out the full recipe! (Pinterest) If you're craving restaurant-style flavours for tonight's dinner, try out this simple recipe at home! Here's the step-by-step preparation.For a weeknight dinner that feels a little more special without compromising on nutrition, this rich vegetarian dish could be just what you need. Packed with Indian spices and layers of flavour, it also brings a wholesome combination of protein, fibre and essential micronutrients to the table. We found a delicious recipe that ticks all the boxes.Also Read | Craving some spicy, tangy street food? Try chef Ranveer Brar's special Kutchi dabeli recipe at homeCelebrity chef and MasterChef India judge Ranveer Brar has shared his recipe for stuffed, or bharwaan, tomatoes – a delicious North Indian dish featuring tomatoes filled with a flavourful stuffing of dals, nuts, seeds and spices cooked in a curd-based gravy. In his September 1 YouTube video, the chef shares the complete ingredients list and walks viewers through the step-by-step preparation.Check out the full recipe below!Ingredients (serves 2 to 4)For the stuffing1 cup namkeen chana dal¼ cup masoor dal moth1 tbsp white sesame seeds⅓ cup roasted peanuts1 to 2 tbsp tender coriander stems, finely chopped1-inch piece ginger, peeled and chopped2 to 3 green chillies, roughly choppedSalt, to taste1 tsp Degi red chilli powderA pinch of asafoetidaA pinch of carom seedsFor the stuffed tomatoes5 large tomatoesSalt, to tastePrepared stuffingFor the curd mixture½ cup curd, beaten1 tbsp ginger-garlic paste1 tsp turmeric powder½ tsp Degi red chilli powderFor the gravy1 tbsp mustard oil1 to 2 tbsp oil½ tsp cumin seedsPrepared curd mixture½ tbsp coriander powderStuffed tomatoes2 tbsp fresh coriander leaves, roughly chopped2 tsp butter, cubedA little waterPrepared stuffingSalt, to tasteFor garnishCoriander sprigChilli oilMethodFor the stuffingAdd the namkeen chana dal, masoor dal moth, sesame seeds, roasted peanuts, coriander stems, ginger and green chillies to a bowl.Add salt, Degi red chilli powder, asafoetida and carom seeds. Mix well.Transfer the mixture to a mixer grinder and pulse until it forms a coarse powder. Set aside.For the stuffed tomatoesMake deep cuts in the tomatoes, taking care not to cut them completely through.Sprinkle the tomatoes with salt and generously fill them with the prepared stuffing.Gently press the tomatoes together to secure the filling and set aside.For the curd mixtureCombine the beaten curd, ginger-garlic paste, turmeric powder and Degi red chilli powder in a bowl.Mix well and set aside.For the gravyHeat the mustard oil in a handi. Once hot, add the cumin seeds.Add the prepared curd mixture and coriander powder. Cook for four to five minutes, stirring occasionally, until the oil separates from the masala.Carefully place the stuffed tomatoes into the gravy. Add the chopped coriander, butter, a little water and some of the prepared stuffing.Cover and cook for seven to eight minutes, or until the tomatoes are tender and cooked through.Carefully remove the tomatoes and transfer them to a tray or plate.Add a little more water and salt to the gravy, if needed, and bring it to a quick boil.Transfer the stuffed tomatoes to a serving dish and pour the hot gravy over them.Garnish with a coriander sprig and a drizzle of chilli oil.Serve hot with roti.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.