Spicy Pakistani Zucchini

Spicy Pakistani Zucchini

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"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."

Ingredients

20 m {{adjustedServings}} servings 231 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  2. 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.
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Reviews

17
  1. 23 Ratings

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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...

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 wate...

Really good, try adding 1/2 to 1 tsp of curry powder also.