Spicy Pakistani Zucchini
Ingredients:
1) Cooking oil - 1/4 cup.
2) Onion - 1, thinly sliced.
3) Zucchini(Small cucumber-shaped vegetable marrow) - 6, peeled, seeded and cut into semicircles
4) Salt - 1/2 teaspoon.
5) Water - 2 cups.
6) Chili powder - 2 teaspoons.
7) Turmeric - 1/2 teaspoon, grounded.
Garlic powder - 1/2 teaspoon.
9) Coriander seed - 1 teaspoon, grounded.
10) 3 whole cloves
11) Whole peppercorns - 6 or 7.
12) Tomatoes - 4, chopped.
13) Plain yogurt - 2 1/2 tablespoons.
Also needed:
1) A skillet,
2) A ladle (to stir).
Instructions:
1) Peel the zucchini, take the seeds out and cut into semicircular pieces.
2) Pour oil into the skillet and heat in medium temperature. Add in onion and sauté for about 5 minutes or until golden.
3) Next, pour in all the other ingredients and stir with a ladle. Turn down heat to LOW and simmer for 10 minutes, stirring from time to time.
Ingredients:
1) Cooking oil - 1/4 cup.
2) Onion - 1, thinly sliced.
3) Zucchini(Small cucumber-shaped vegetable marrow) - 6, peeled, seeded and cut into semicircles
4) Salt - 1/2 teaspoon.
5) Water - 2 cups.
6) Chili powder - 2 teaspoons.
7) Turmeric - 1/2 teaspoon, grounded.
Garlic powder - 1/2 teaspoon.9) Coriander seed - 1 teaspoon, grounded.
10) 3 whole cloves
11) Whole peppercorns - 6 or 7.
12) Tomatoes - 4, chopped.
13) Plain yogurt - 2 1/2 tablespoons.
Also needed:
1) A skillet,
2) A ladle (to stir).
Instructions:
1) Peel the zucchini, take the seeds out and cut into semicircular pieces.
2) Pour oil into the skillet and heat in medium temperature. Add in onion and sauté for about 5 minutes or until golden.
3) Next, pour in all the other ingredients and stir with a ladle. Turn down heat to LOW and simmer for 10 minutes, stirring from time to time.
