Now this is a rather tasty-looking Indian dish I happened to stumble on with FoodGawker- Bharwaan, - I think- comes from Sanskrit भारतम् (bhāratam, “the land of emperor Bharata”) < Sanskrit भारत (bhārata, “descended from emperor Bharata”) < भरत (bharatá, “to be maintained”). (Thank you Wikitionary ;p)...I am sure, however, its a regional dish and it only has a couple of tweaks from me :)

* Tweaks (as in, optional :P)

Ingredients:

6 medium size firm tomatoes, tops sliced off and reserved- the insides scooped out and saved for sauce in the freezer
1 tablespoon olive oil mixed with 1/4 teaspoon each salt and pepper
1 teaspoon white poppy seeds to sprinkle on top (didnt use, but dont let that stop you)

Stuffing:

3 medium size potatoes, boiled (I used the 8 minute microwave bag of 6-7 smaller red bliss potatoes...best thing invented since sliced bread :P)

* Also folks- I think if you were to add a sweet potato in this, it might make things a bit more interesting...I was tempted, but I forgot as usual :P

1/4 cup frozen peas, thawed

1/4 cup frozen yellow corn, thawed

1/4 cup mild cheddar cheese, melted (skipped this, youll see why)

1 tablespoon ginger-garlic paste (just used 1 tablespoon pre-grated fresh ginger in a jar- and folks- Im sticking with this, because its MUCH easier to use- not to mention easier to keep than just using it straight from the plant...sorry XD)...the garlic I forgot to add but oh well :P

2 green chilies, chopped (2 jalapenos, seeded and de-veined...its more than enough!) -and- if you dont like it that spicy- 1 chile is fine :)

1/2 cup onion, finely chopped

1 tablespoon red chili flakes* (What with the green chilies, that may be a bit much for some folks)

1/2 teaspoon coriander seeds, crushed (went with just ground coriander instead)

1/4 teaspoon garam masala (er...more like a whole tablespoon, I got a good clump when pouring it in XD)

1/2 teaspoon dry mango powder [amchoor]- I used one whole mango, as is, to make things a bit interesting*

1/2 teaspoon tumeric

1/2 teaspoon cumin seeds (just used ground cumin)

3 tablespoons golden raisins* (didnt add, and they are optional)

salt and pepper to taste

3 tablespoons olive oil

1/2 to 3/4 cup plain Greek yogurt*

To make:

~ Wash and dry the tomatoes, and with a sharp knife cut off about a 1" thick slice on top from the tomato and reserve the tops.
~ Run a sharp knife all around the edge of the tomatoes and using a melon baller or scoop, take out the seeds and pulp. (Dont throw that out, freeze it- you can use that later for sauces and gravies!)
~ Use a paper towel and pat dry the inside of the tomatoes and then rub them with the seasoned olive oil, inside and out. Set aside in your fridge for about 15 minutes.

For the stuffing:

Thaw the peas and corn if you're using frozen. Find a large bowl- and then throw in the microwave bag of potatoes for the obligatory 8 minutes. If youre doing potatoes the regular way- boil those for about 5-7 minutes in a large saucepan with salted water until tender...then drain and mash!

But, I used the microwave ones, soooooo.... mash those in a bowl, with a teaspoon of olive oil with salt and pepper, and set aside to cool for a bit :3

In the meantime- with a large saucepan / saute' pan- put in two teaspoons of olive oil, heat to medium / medium high (not TOO high, burnt olive oil just sucks) then add the cumin seeds / cumin with the green chilies and fry for thirty seconds. Then add the ginger paste and cook for one minute.

Add the chopped onions next, and cook till golden. Then add in the mango along with the other spices, then reduce the heat so that nothing gets burnt / too sticky :P Then add the corn and peas, cook for about 5 to 8 minutes.

THEN.... once you have your mix all set...

You know that big bowl of mashed potatoes you have resting on your counter? Yeah...that bowl, right over there...you cant miss it! :P

Spoon the mix RIGHT INTO the potatoes...THEN you can add in the 1/2 to 3/4 cup of Greek yogurt, however thick you like it to be (heck you dont really need the yogurt at all, but- lets face it folks, yogurt and Indian cooking go hand in paw- and besides, I wanted something to tame the heat of the chilies)

You can also add in the raisins in this, then sprinkle the tops with the cheese- but I wanted this to stand on its own so to speak :3

THEN

~ Preheat the oven to 375 degrees F
~ Use a large baking pan, coated with tin foil (it saves on clean up folks...if not, make sure you at least have the cooking spray !)
~ Make balls out of the potato mix and then spoon it right into the coated tomatoes- DO NOT press down, youll ruin them!
~ Then cover the tomatoes with the tops, place on the pan and then bake for 15 to 18 minutes, or until the skins start to shrivel and the tomatoes look soft to the touch.

At the end of baking, you can top with the poppy seeds if desired and then bake until done. Just make sure you keep an eye on those tomatoes when they cook, especially at the last few minutes of cooking, to avoid having them rupture on you! Serve warm and tasty :)

The best part- there will probably be enough potato mix leftover (especially if you have a bag of 6 to 7)- you can use that for...potato salad...potato dumplings (coat with flour, fry in oil and then dust with curry powder at the finish...yeah baby!)

Enjoy folks :)