Stuffed Zucchini

I like to work with all local ingredients that are available near me .Its fun to try new things with limited and new ingredients and its great to see the surprise on my family's face each time I am able to put a new dish which they never thought about.Not only it is great way to use seasonal things which are nicer as far as nutrition goes and also they keep the excitement high and you don't get bored of cooking.
This a lovely dry vegetable.I use it as a starter or a side dish for my Indian meal.It is spicy,juicy and very succulent.Its simple and at the same time tastes very exotic.
Ingredients
Zucchini                             3 nos
baby potaoes(halved)         6 nos
chopped tomato                  1 no
chopped onion                     1 no
crushed garlic                       3/4 tbsp
chopped coriander                2 tbsp
hing                                     1/4 tsp
crushed peanuts                   1/4 cup
besan(Chickpea flour)          1/4 cup
chilli powder                         1 tsp
Coriander powder                 2 tsp
haldi                                       1 tsp
Amchur(dry mango powder)   1/2 tsp
lime juice                                1 tsp
saunf crushed                          1 tsp
garam masala                          1/2 tsp
sugar                                      1/2 tsp
salt to taste
oil                                           2 tbsp                                

Method
Cut zucchini in 3" pieces and slit them 3/4 way through on one side " + " this way to enable stuffing in.In a plate add crushed peanuts, besan,hing,coriander chopped,garlic,onions,tomatoes,spice powders ,sugar,salt and 1 tbsp oil.Mix well so that they become into a thick filling.Take the zucchini and open the crossed side carefully and stuff as much filling as you can into it.They are very fragile and so be very careful so as not to break them.Mix the left over stuffing with the potatoes.Heat oil in a non stick pan and arrange all the vegetables in it.Mix a bit to coat in oil and then cover and cook on low heat.Turn them to slightly brown on all sides.They get cooked quite easily and tend to dry up.Sprinkle water if required and cook till potatoes too are cooked and all the masala is coated on the vegetables and leaves the pan.Serve it hot sprinkled with chopped coriander with rotis or as starter.