Spicy Pakistani Zucchini recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

¼ cup cooking oil
1 onion, thinly sliced
6 zucchini - peeled, seeded and cut into semicircles
½ teaspoon salt
2 cups water
2 teaspoons chili powder
½ teaspoon ground turmeric
½ teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt

Nutrition Info

231.5 calories
carbohydrate: 24.4 g
cholesterol: 0.4 mg
fat: 14.4 g
fiber: 6.1 g
protein: 5.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 705.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 servings

Recipe Note

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.

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