Preheat the oven to 200°C.
Grind coriander seeds, cumin seeds, chilli flakes, and ginger into a powder using a mortar and pestle.
Dry fry the ground spices in a hot pan for one minute.
Add oil, garlic, onion, and beef to the pan and fry for 5 minutes until browned.
Season the meat mixture and spoon it into the tomato halves.
Place tomatoes on a baking sheet and bake for 8 minutes.
Heat vegetable oil in a deep saucepan until hot.
Deep-fry the potato and parsnip skins for 4 minutes until golden.
Drain the fried skins on kitchen towels and serve with the stuffed tomatoes.