I was inspired to create an Ayurvedic version of the traditional stuffed zucchini flowers. I have made this recipe without eggs, ricotta and wheat flour. I have also intentionally baked the zuchini instead of frying them in olive olive. The results were spectacular. Enjoy filling these small, majestic pods with gems of cooling and nourishing medicine to ward off the heat of summer! A few tips: It’s best to use the blossoms within 1 day of purchase. I found this video helpful for preparing and stuffing these elegant beauties.
Ingredients
12 fresh zuchini blossoms
¼ cup olive oil
Filling
1 tablespoon white sesame seeds
½ cup fresh, sliced coconut (thaw if frozen)
½ a medium lime, juiced
1 green chili (optional)
½ teaspoon salt
Batter
½ cup chickpea flour
¼ teaspoon garam masala powder
¼ teaspoon baking soda
½ teaspoon salt
½ – 1 cup seltzer or water
Garnish/Chutney
Small bunch of cilantro
One lime, quartered
Your favorite cilantro mint chutney for dipping
Instructions
Heat the oven to 400 F. Line a cookie sheet with parchmant paper. Make the batter by adding all the batter ingredients, except the seltzer or water, in a medium sized bowl. Whisk the dry ingredients so there are no lumps. Then carefully add 1/2 cup of seltzer or water until you have a pancake batter consistency. You may have to add a bit more seltzer or water, in small increments, to have a smooth consistency. Let the batter rest while you rinse and remove the stems from the blossoms. Work with the petals by using the most gentle, loving touch. Place the blossoms on a damp kitchen towel or plate.
Make the fillling by adding all the filling ingredients to a small bowl and mix well, until all ingredients incorporated. Stuff a blossom with the filling, dip it into the batter then place on prepared baking sheet. Once all the blossoms are filled, brush olive oil on each one and sprinkle with salt to taste. Then place in hot oven for about 15-18 minutes, until golden brown. Serve with cilantro mint chutney, a lime wedge and cilantro garnish. Enjoy the potent medicine of the zuchini flower (high in vitamin A and C) and the cooling effects of the coconut, lime and cilantro. ps- you can try this recipe with pumpkin blossoms.
Here are your ayurvedic flavor hits:
bitter= zuchini flower, corriander, cumin
sweet= coconut, sesame seeds
pungent= mint, chili pepper
astringent= chutney
sour= lime
salty= salt, baking soda
With much love,
Helen
