For the boats :
Zucchini – 2 medium
Vegetable Oil – 3 tbsp
3.Salt – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Garlic Powder – 1 tsp
Kashmiri Lal Mirch Powder (mild red chilli powder) – 1/2 tsp
For the Filling :
Avocado / Vegetable Oil – 2 tsp
Cumin (Jeera) – 1 tsp
Black sesame – 1/2 tsp
Fennel seeds (Saunf) – 1 tsp
Nigella seeds (Kalonji) – 1/4
Chopped Onion – 1/2 cup
Garlic – 1 clove
Fresh Ginger – 1″
Dry Black Eyed Peas (Lobia) – 1/4 cup + 50g
Dry Green Chickpeas (Choliya) – 1/4 cup + 50g
Mixed Sprouts – 3/4 cup
Salt – 1 tsp
Green chilli – 1
Amchoor – 1 tsp (Or use lemon juice)
Optional Topping :
Pomegranate seeds for garnish
Grated paneer for garnish
Chopped Coriander for garnish
PROCEDURE –
Cut the head and tail of Zucchini and slice in half lengthwise and spoon out the seedy bits from the centre. Don’t make it too thin.
Mix together chilli, pepper, garlic powder (or fresh garlic), salt, oil to make a flavouring for the zucchini boat.
Brush this oil into the centre. And brush little oil on the outside of the zucchini so that gets roasted too.
Bake in a preheated oven at 200°C for 15-20 mins. Keep an eye on it.
For the Lentil filling, pour oil into a pan, add green chilli and garlic to saute.
Add Cumin (Jeera), Fennel (Saunf), Black Sesame (Til), Nigella (Kalaunji) Seeds, Grated ginger into the pan. Saute till fragrant.
Add chopped Onion and cook until slightly translucent.
Add cooked Lentils and sprouts of your choice and salt. Mix together and cook for 3-4 minutes.
Add dry mango powder (Amchur) off the heat. If you don’t have that, squeeze some lemon for a slight tang.
Fill up the boats with the Lentil mixture. Serve it with fluffy rice. Topped with fresh Coriander, Feta (or paneer), Pomegranate Seeds.
