Cut tomatoes from top, remove pulp using spoon.
In a wok put together mince, tomato pulp, oil, salt, turmeric and crushed red pepper.
Fry well. Now add tamarind pulp and onion seeds.
Simmer for 5 minutes.
Then remove and keep aside.
Cool and add onion, green chilies with mint leaves.
Fill this mixture in each tomato.
Put the top pieces of tomato and seal using toothpick.
Spread the remaining mince mixture in a pan.
Fry mince filled tomatoes in a pan with oil as required.
Put fried tomatoes on top of mince.
Pour 3 tbsp hot oil on top of tomatoes.
Cover and simmer for 5 minutes.
Serve with chapatti.
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