Slice the tops of the tomatoes, scoop out the
pulp, drain upside down on a paper towel.
Keep the tops aside.
Heat oil in a pan, sauté the onions, garlic and
tomato pulp over medium heat until the moisture completely
evaporates and the oil separates from the curry.
Stir in green chilies and mushrooms.
Cook over high heat for 10 - 15 minutes till the
water dries.
Add salt, garam masala, chopped mint leaves,
lemon juice, black cumin powder and half of the green coriander.
Cool the mixture.
Fill each tomato cup with the mushroom mixture
and cover with the tomato top.
Bake the stuffed tomatoes in a greased baking
tray for 15 minutes.
For the sauce, heat oil in a pan.
Sauté the cardamoms, bay leaf, onions, garlic and
chopped tomatoes.
Then add water (2 cups) and salt, cook for about
30 minutes.
Strain the sauce through a fine sieve.
Transfer to a saucepan and bring to slow boil.
Add cream and mace powder.
Pour the sauce over the baked tomatoes and
sprinkle the remaining half of the green coriander before serving.
