Cut a small disc on top and with the help of desert spoon scoop out pulp and seeds from inside.
To prepare filling, saute onion in oil, once translucent add grated paneer and tawa masala. Adjust salt, as per taste. Mix nicely. Fill inside hollow tomatoes, press filling with your fingers and add grated cheese on top. Set aside.
In a large heavy bottomed flat pan, heat oil for pan frying vegetables. Once oil is heated, arrange all the vegetables in it. Do not overcrowd the pan if pan is small you can do it in batches.
Keep on turning vegetables until golden and crisp on both sides. Keep gas flame to low.
Potato, ladyfinger and tomato will take less time whereas brinjal and bitter gourd requires more time to get cooked from deep inside.
Once all the vegetables done, serve hot in a platter with lemon wedges along with main dishes.