Bharwaan Tamatar-Indian Style Stuffed Tomatoes

Ingredients:[Serves 2-3]

6 medium size, firm tomatoes
1 tbsp Olive Oil mixed with 1/4 tsp salt & 1/4 tsp pepper
1 tbsp white poppy seeds to sprinkle on top

Stuffing:
3 medium size potatoes, boiled
1/4 cup frozen peas
1/4 cup frozen yellow corn
1/4 cup mild cheddar cheese, grated
1 tbsp ginger-garlic paste
2 green chillies,chopped
1/2 cup onion, finely chopped
1 tbsp red chilli flakes [adjust to taste]
1/2 tsp coriander seeds,crushed
1/4 tsp garam masala
1 /2 tsp dry mango powder [ amchoor]
1/2 tsp turmeric powder
1/2 tsp cumin seeds
3 tbsp golden raisins [optional]
Salt to taste
3 tbsp olive oil 

Method:-

Preparing the tomatoes:-
Wash the tomatoes, pat them dry and using a sharp knife cut off  a about 1" thick slice on top of the tomatoes.
Reserve the tops.Note :- Just check that all the tomatoes rest on their bases, if not cut a thin slice from bottom to balance them.
Run a sharp knife all around the edge of the tomatoes and using a melon baller or scoop,take out the seeds and pulp. 
Tip:-Do not discard the pulp, refrigerate/ freeze it,can be used in curries or gravies later.
Using a paper towel pat dry the inside of the tomatoes and rub them with seasoned olive oil inside and outside.Set aside in the fridge for 15 minutes.

Making the stuffing :-
Thaw the peas and corn if using frozen.
Mash the boiled potatoes thoroughly so that only tiny bits remain.
In any heavy bottomed utensil, heat the oil on medium and add cumin seeds and green chillies to it, fry for 30 seconds.
Add the ginger garlic paste and cook for 1 minute.
Add the chopped onions next and cook until they turn golden brown.About 7 minutes.
Reduce the heat to low and add the turmeric powder, red chilli flakes and crushed coriander seeds.
Cook for 2 minutes, taking care not to burn the spices.
Turn the heat high and add the mashed potatoes, peas ,corn and combine everything.
Add salt and let cook for 5-8 minutes, stirring occasionally.The mixture should be ready when you can smell the aroma.
Remove from heat and add garam masala, grated cheddar cheese,raisins.Combine well.Let the stuffing cool down for 5-8 minutes.

Making the tomatoes:-
Preheat the oven to 375 F/190 C.
Make balls out of the potatoes mixture and fill it into the refrigerated tomatoes.Do not press down.
Transfer the stuffed tomatoes to a greased baking dish or cast iron skillet
cover stuffed tomatoes with the tops and bake for 15-18 minutes or until the skins start to shrivel and the tomatoes are soft to touch.
Towards the end of baking , sprinkle the poppy seeds and continue to bake till done.
Note that for the last few minutes you need to keep a watch to avoid tomato skins from rupturing.
Serve warm.

Notes:
Instead of baking, you can cook the tomatoes on stove top covered over medium -low heat.
You will need to separately toast poppy seeds and sprinkle before serving.