To prepare the savory rice and green-pea pilaf:

1. Clean, wash, soak, and drain the rice.

2. Lightly tap each cardamom pod to partially crush open.

3. Heat 3 ½ to 4 tablespoons of ghee or vegetable oil in a heavy 1 ½-quart saucepan over a medium flame for 1 ½ minutes. Add the whole cloves, cinnamon stick, and bruised cardamom pods, and stir-fry for 30 seconds.

4. Add the rice and nuts and stir-fry for about 4 minutes, or until the nuts begin to turn pale golden brown.

5. Boil the water and pour it into the rice-and-nut mixture. Then add the peas and salt. Stir, raising the flame to high and bringing the water to a full boil. Immediately reduce the flame to low, cover with a tight-fitting lid, and, without stirring, simmer for about 15 to 20 minutes, or until all the water has been absorbed and the rice is tender.

6. Remove the cover and cook for 1 or 2 minutes to allow the rice to dry out. Fluff with a fork and, if desired, remove the whole spices.

To prepare the baked tomatoes:

1. Preheat the oven to 350" F.

2. Cut a thin slice off the top of each tomato and set the slices aside. With a teaspoon, carefully scoop out the seeds and pulp and set aside. Sprinkle the inside of the tomatoes with ½ teaspoon salt and invert them on a rack to drain for about 15 minutes. Chop the tomato pulp and force it through a strainer. Collect the pulp and discard the seeds.

3. Heat 1 to 1 ½ tablespoons of ghee or vegetable oil in a 1-quart saucepan over a medium flame until it is hot. Drop in the minced ginger root and fry until brown. Add the tomato pulp and turmeric, and then stir-fry until the pulp is reduced to a thick puree. Remove the pan from the flame and set aside.

4. Stuff the tomatoes with the savory rice and pour a teaspoon of the thick tomato sauce into the opening of each tomato. Replace the tops of the tomatoes saved in step 1.
5. To bake the tomatoes, set them on a rack over a small, shallow tray with ¼ inch of hot water at the bottom. Bake in the oven at 350° for 10 to 15 minutes before offering to Krsna.