Turai Baskets

Ingredients 

• 2 medium ridge gourds (turai)
• Salt to taste
• Chaat masala to sprinkle 
• 1 teaspoon to sprinkle red chilli flakes
• 1 cup cornflour
• 2 tablespoons butter
• 1 tablespoon garlic, chopped
• 1 teaspoon ginger, chopped
• 2 teaspoon oil + to deep fry 
• 1 small carrot, finely chopped
• 2 medium tomatoes, pureed
• ¼ cup corn kernels, boiled
• ¼ cup green peas, blanched
• 1 small green capsicums, cut into 1/2 inch pieces
• 1 teaspoon to sprinkle dried mixed herbs
• 100 grams cottage cheese (paneer), cut into 1 inch rectangles
• 1 lemon
• 2 tablespoons grated mozzarella cheese + to sprinkle
• Red cherry tomatoes to serve 
• Micro greens to serve 
• Edible flowers to serve 
• Red radish, cut into thin strips to serve 

Method

1. Peel the ridge gourds completely. Trim the ends. Cut it into half horizontally and scoop out the centre portion to make hollowed cylinders.
2. Place these cylinders in a bowl, add salt, sprinkle chaat masala and red chilli flakes and mix well.
3. Take cornflour in another bowl. Add enough water and make thick slurry.
4. Heat butter in a non-stick pan, add garlic, ginger and sauté for a minute. Add 2 tsps oil, carrot and sauté for 1-2 minutes.
5. Add tomato puree and sauté till oil separates. Add corn kernels, green peas, capsicum, salt, 1 tsp red chilli flakes and 1 tsp mixed herbs and mix well. Add cottage cheese and sauté for 2-3 minutes. Transfer into a bowl.
6. Halve the lemon, squeeze its juice and add to the cooked mixture. Mix well and set aside to cool down.
7. Preheat the oven to 180˚C. Heat sufficient oil in a kadai.
8. Squeeze out extra moisture from ridge gourds. To make ridge gourd baskets, dip them in cornflour slurry, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
9. Arrange these baskets on a baking tray.
10. Add 2 tbsps mozzarella cheese to the cottage cheese mixture and stuff it into the baskets. Sprinkle mozzarella cheese on top.
11. Keep the tray in the preheated oven and bake for 3-4 minutes or till cheese melts.
12. Arrange the baked ridge gourd baskets on a serving platter and sprinkle mixed herbs and red chilli flakes on top.
13. Serve hot with red cherry tomatoes, micro greens, edible flowers and red radish.