Ingredients:

1. 4 medium tomatoes firm and fresh.
2. 1 table spoon butter.
3. 1 small onion finely chopped.
4. 2 table spoon celery finely chopped.
5. 1\2 cup mushrooms finely chopped.
6. 1 slice bread crumbled.
7. 1 cup low fat cottage cheese.
8. 1 tea spoon salt.
9. 1 \2 teaspoon pepper.
10. 1\4 caraway seeds.
11. 1 tablespoon parsley choped.
12. 1\2 cup water

Method:

• Cut a thin slice off the top of each tomato to make a cap.
• Take out the pulp from each tomato, chop it. Keep tomato sheels aside.
• Melt butter into a pan.
• Add onions and celery. Stir fry till onions are brown.
• Add mushrooms and tomato pulp. Cook till liquid evaporates, stirring occasionally.
• Add remaining ingredients except water. Mix well.
• Divide mixture into 4 portions. Stuff this stuffing into each tomato shell.
• cover each tomato with a tomato cap.
• Now we need to cook these tomatoes through steem.
• Pour water into a pan. Stand tomatoes on gird over this water for 4 minutes.
• Serve hot with rice or roti.