Stuffed Spicy Courgettes
Bharwa Zuchini Tori Masaledar
This dish has been made with golden, ball courgette from my garden. You can use it for long courgettes, as well as other vegetables. Serves 8
4 ball courgettes (1/2 per person)
1 onion, peeled and roughly chopped
1 tbsp. grated or chopped ginger
1 tsp. grated or chopped garlic cloves (optional)
2 tsp. coarsely ground fennel seeds (if you don’t have these, you can use chopped dill or fennel leaves
1 level tsp. turmeric powder
1 1/2 tsp. ground coriander seeds
Chilli powder to taste (you can use green chillies instead
3-4 tbsp. or more oil
1 average sized tomato, de seeded and chopped
Wash courgettes. Slice off the tops and base, so that both halves can stand on a plate without rolling over.
Scoop out the flesh.
Place onion, scooped flesh of courgettes, all the spices and salt in a food processor and chop finely. If you do not have a food processor, do not worry. Grate onions. Everything else will mash together when cooked.
Heat 2 tsp. oil in a pan, add the ground vegetable and spice mix and fry until all liquid is absorbed.
Add chopped tomatoes and fry for another minute or so.
Taste and adjust seasoning.
Divide between the courgette halves. Drizzle a little oil on top of each stuffed courgette.
In an aluminium lined tray, add 2 tbsp. oil. Place all stuffed courgettes on top. Do not worry about so much oil. It only helps to cook courgettes; surplus is left behind in the tray.
Bake at 200C/400F/Gas mark 6 for 20 minutes.
Lift out with a slotted spoon, so that most of the oil is left behind in the tray.
Serve hot as part of an Indian meal.
Other vegetables can also be stuffed and cooked this way.