Cut tomatoes 🍅 from top and scoop out the pulp and reserve. In a bowl add 1/2 chopped onions 🧅, dessicated coconut 🥥, kashmiri red chillies powder 🌶️, turmeric powder,garam masala powder, coriander leaves, sugar and mix well, keep aside.

Heat oil, add cumin seeds when start to crackle, add 1/2 chopped onions 🧅, cook for 1 min, add ginger -garlic paste 🧄 and green chillies paste mix well.

Add reserve tomatoes pulp🍅, and mix well, add salt, kashmiri red chillies powder 🌶️, turmeric powder, black pepper powder and mix well.

Add coriander & cumin powder, mix, stir always, when oil comes out, add dessicated coconut mixture 🥥 and mix, remove from flame, let it cool down, fill in hallowed tomatoes 🍅 and use spoon 🥄, press down on the filling gently so you can stuff more filling inside each tomatoes🍅.

Heat oil in a large frying pan, add mustard seeds and allow it to crackle, add asafoetida mix and cook on low flame.

Carefully place the stuffed tomatoes 🍅 in the pan, facing the stuffed side up, cover and cook on medium heat for 5-7 mins, insert a tooth pick and check if tomatoes are soft.

When they are soft, remove from flame and pan, keep aside.

For Arusha rice: boil water add salt, bay leaf, cinnamon stick, black pepper corns, cover and boil for 5 mins, add uncooked rice 🍚,let it boil.when rice is tender, remove from flame, keep aside.

Mix chopped onions 🧅, chopped green chillies, chopped coriander leaves, cinnamon powder, cardamom powder, salt and mix, keep aside, remove all spices from rice, (bay leaf and cinnamon stick).

To assemble: grease your serving bowl, start layering, add rice, press add onion mixture, again add 🍚 rice, use all the rice and onion mixture the same way.

Finally add stuffed tomatoes 🍅 and serve hot.