4 Courgettes (tinda), washed, dried
Vegetable oil for frying
1 Onion, finely chopped
2 Tomatoes, chopped
1 tbsp (4 g) Garam masala
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Mango powder (amchur)
Salt to taste
4 tbsp (80 ml) 2 3/4 fl oz Cream
Vegetable oil for frying
1 Onion, finely chopped
2 Tomatoes, chopped
1 tbsp (4 g) Garam masala
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Mango powder (amchur)
Salt to taste
4 tbsp (80 ml) 2 3/4 fl oz Cream
method
1. Slice the top of the courgettes; keep the lids aside. Scoop out the centre and discard.
2. Heat the oil in a pan; deep-fry the courgettes for 1-2 minutes. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. Heat 4 tbsp oil in a pan; saute the onion until transparent. Mix in the tomatoes and cook for 4 - 5 minutes. Add garam masala, red chilli powder, mango powder, salt, and cream. Cook covered on low heat for a few minutes.
4. Fill each courgette cup with this mixture, replace the lid, place them on a Baking tray and bake in a preheated oven (180°C (350°F)) for 5 - 7 minutes. Remove the lid and serve hot.
2. Heat the oil in a pan; deep-fry the courgettes for 1-2 minutes. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. Heat 4 tbsp oil in a pan; saute the onion until transparent. Mix in the tomatoes and cook for 4 - 5 minutes. Add garam masala, red chilli powder, mango powder, salt, and cream. Cook covered on low heat for a few minutes.
4. Fill each courgette cup with this mixture, replace the lid, place them on a Baking tray and bake in a preheated oven (180°C (350°F)) for 5 - 7 minutes. Remove the lid and serve hot.
serving amount
serves: 2 - 4
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