Firstly slice off the tops of the tomatoes and scoop out all the pulp
Marinate minced chicken for 10 minutes with curd, chilli powder, ginger paste, garlic paste and salt.
To make stuffing,heat oil in a pan,add chopped onion and fry them till they turn soft.
Add garlic paste and saute it for couple of minutes,then add ginger paste, turmeric, chilli powder, salt,sugar and again saute for 4-5 minutes.
Add marinated chicken,cook for 1-2 minutes,then add grated potato and green peas,stir to combine all the ingredients, close the lid and cooked it in low flame till it done (add 2-3 tbsp water if required)
When the stuffing become dry ,add garam masala powder and put off the flame.
Cool down the stuffing ,add chopped coriander leaves, now fill the tomatoes properly,and keep 1 tsp of stuffing for later use.
In a pan heat 1/2 tsp of oil ,add stuffed tomatoes and saute it in high flame for a while, keep aside.
Soak tamarind in hot water for 5 minutes , squeeze and extract juice ,set aside
For gravy,dry roast peanuts, sesame seeds and desiccated coconut until they begin to smell good.cool them.
In the same pan, saute onions in little oil until golden ,add ginger-garlic paste fry it until the raw smell disappears ,also cool it down.
Blend together roasted peanuts, sesame seeds, coconut , along with fried onion and ginger garlic paste ,make a thick paste ,add some water if needed.
Heat oil ;add mustard,cumin .when they sizzle add curry leaves and saute it for a while.
Add the paste and pour enough water ,stir it constantly and make a smooth gravy .
Add turmeric powder, chilli powder, tamarind juice and garam masala powder.stir and simmer for 8-9 minutes.
Add 1 tsp of stuffing for extra taste , (which previously consumed)
Lastly add stuffed tomatoes and green chillies ,close the lid, cooked in low flame till it properly cooked ,gravy also thickens by then.
Sprinkle chopped coriander leaves , serve hot with plain rice.