Summer is the season of cool and refreshing vegetables. But if you are feeling bored with having them prepared in the same old ways, Chef Smriti Iyer has a recipe to shake things up.
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The chef, baker and food influencer shared her signature zucchini lentil boats recipe with HT Lifestyle, which is easy to make and simply elevates the summer brunch if you are looking for vegetarian options.
The detailed recipe is as follows.
Ingredients for zucchini lentil boats
For the boats :
- Zucchini – 2 medium
- Vegetable oil – 3 tbsp
- 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 inch
- 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
Method of preparation
- Cut the head and tail of the zucchini and slice it 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, and oil to make a flavouring for the zucchini boat. Brush this oil into the centre. And brush a little oil on the outside of the zucchini so that it gets roasted too.
- Bake in a preheated oven at 200 degrees Celsius for 15 to 20 mins. Keep an eye on it.
- For the lentil filling, pour oil into a pan and add green chilli and garlic to sauté.
- Add cumin (jeera), fennel (saunf), black sesame (til), nigella (kalaunji) Seeds, and grated ginger into the pan. Sauté 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 three to four minutes.
- Add dry mango powder (Amchur) after taking it 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), and pomegranate seeds.
