Serves: 4
Total Calories: 150

1/4 cup , store-bought shelled dry-roasted peanut
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon mango powder
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala
1/2 teaspoon salt, or to taste
15 to 20 mixed baby green zucchini and yellow squash (about 1 1/2 pounds)
2 tablespoons vegetable oil
1 tablespoon peeled and minced fresh ginger
1 clove large fresh garlic, minced
1/4 cup finely chopped fresh cilantro, including soft stems

1. Put the peanuts in food processor and process until ground. In a small bowl, mix together the coriander, cumin, mango powder, cayenne pepper, turmeric, 1/4 teaspoon garam masala, and salt.

2. Wash and wipe dry the zucchinis. With a sharp knife, make a long slit along the length of one side of each zucchini, starting at the bottom tip and stopping about 1/2 inch from the stem, leaving the stem intact. (Do not cut them into 2 pieces just make a pocket for the stuffing.) Stuff about 1/2 teaspoon of the spic mixture into each zucchini pocket. Reserve any leftovers.

3. Heat the oil in a large nonstick skillet over medium-high heat and cook the zucchini (in two batches, if needed), turning each one with kitchen tongs, until golden on all sides. Add the ginger and garlic to the pan and cook about 1 minute. Add the reserved spice mixture, ground peanuts, and cilantro and cook another 2 minutes. Transfer to a serving dish, sprinkle remaining 1/4 teaspoon garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 97

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