Zucchini flower stuffed with tamarind glazed vegetables

4 zucchini flowers

For the filling

1 tbsp corn or vegetable oil

1 tsp cumin seeds

2 tsp fennel seeds

½ red onion, finely chopped

½ inch piece of ginger, finely chopped

½ green chilli, finely chopped

1 lime leaf, shredded

2 tbsp assorted finely chopped mushrooms

1 carrot

1 celery stick

1 fennel bulb

½ aubergine, diced into half cm dices

½ red pepper

½ green pepper

2 tbsp tamarind pulp

1 tsp salt

1 tbsp chopped fresh coriander

1 tbsp milk powder

 

For the batter

150 g refined flour

100 g corn flour

50 g baking powder

1 tsp salt

½ tsp cumin or royal black cumin

Sparkling water as required

Oil for deep-frying

Cut all the vegetables into ½ cm dices. Open the flowers, taking care not to tear the petals, and remove the stigma from inside.

To prepare the filling, heat oil, add the spices followed by the onion, ginger, green chilli and sauté until the onions are soft and start to change colour. Add the rest of the vegetables, salt, tamarind pulp and cook for 2-3 minutes until they are just cooked. Sprinkle the fresh coriander, fold in the milk powder and remove from heat. Leave aside to cool.

Stuff the filling into the flowers evenly and close the petals over it to cover the stuffing completely.

Make a batter with the ingredients listed. Dip the flowers in the batter lightly and fry in a moderately hot oil for a few minutes until the batter is crisp and the filling is hot inside.

Serve with a chutney or dip of your choice.