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

  • Prep

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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.
Tips & Tricks
Balsamic Grilled Zucchini

Balsamic vinegar gives grilled zucchini delicious caramelized flavors.

Zucchini Patties

Change up your breakfast routine with these zucchini pancakes.

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Reviews 17

  1. 23 Ratings

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sarasai
7/4/2009

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 was way too much. I cut it down to a scant 1/2 cup. I'll be making this again.

Geeqgurl
6/12/2009

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 - the zucchini and tomatoes both have a lot of liquid.

MONPED
2/18/2006

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