Spicy Pakistani Zucchini

17 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.” - by HINAABSAR

Directions

Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Nutrition

Amount Per Serving (5 total)

Calories
231 cal
12%

Fat
14.4 g
22%

Carbs
24.4 g
8%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

sarasai

Jul. 4, 2009

"This was a great combination of flavors! I did cut the amount of oil in half, and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini, and with the extra moisture, 2 cups of water..." See more was way too much. I cut it down to a scant 1/2 cup. I'll be making this again."

Geeqgurl

Jun. 12, 2009

"This sounded great, especially the combination of spices. But two cups was waaaay too much water, and the whole thing tasted watered down. I would recommend reducing or even eliminating the water - th..." See moree zucchini and tomatoes both have a lot of liquid."