Rating: 3.88 stars
24 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).

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  • 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 Facts

232 calories; protein 5.7g; carbohydrates 24.4g; fat 14.4g; cholesterol 0.4mg; sodium 705.5mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 4 stars
07/04/2009
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/12/2009
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. Read More
(8)
24 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
07/04/2009
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. Read More
(18)
Rating: 3 stars
06/12/2009
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. Read More
(8)
Rating: 5 stars
12/08/2010
This recipe is great it got the thumbs up from my husband who is a picky eater. I used the ingrediants listed but I changed the method to suit myself. I did saute the onions then I dropped in garlic paste in place of the garlic powder (I didn't have any powder) saute the garlic. I then added in the zucchini stirred that a bit. I then added the rest of the spices and cooked that for a bit then I added in the tomatoes cooked that for a bit then added the water then the yogurt cooked everything for about 5 minutes and then served with chopped cilantro. I will def. make this again and maybe even change the vegi. out for another one. Read More
(7)
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Rating: 5 stars
07/24/2003
This dish was a delight for my husband and I. Since he used to be a vegetarian before he met me I try to find some all veggie recipies for him. This turned out spicier than I thought it would but is was fine for us. It does make a lot more than a two person meal; however and cutting the amounts that go into it will work but it seems to be spicier that way. Read More
(6)
Rating: 5 stars
02/19/2006
Really good try adding 1/2 to 1 tsp of curry powder also. Read More
(6)
Rating: 5 stars
04/30/2004
I made this last Ramadan and my family and I really liked it. I served it over basmaati rice which worked out nice. Read More
(6)
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Rating: 1 stars
09/21/2003
this recipe was kinda ok at first but my family didnt like it and the leftovers thenext day were horribe it left a nasty sour lingering taste in the mouth and made my husband swear off zucchini forever. (my husbands family is pakistani thats why i made this but instead of impressing them i ended up having to throw it out) Read More
(6)
Rating: 5 stars
12/31/2003
We enjoyed the mix of flavors in this dish and found the texture of the zucchini delightful. Unlike another reviewer we found that the flavors bloomed in the refrigerator: the dish improved with age. Read More
(5)
Rating: 5 stars
06/26/2008
We all loved this! I used 4 large squash 2 were zucchini and 2 were yellow summer squash. Also I was out of fresh tomatoes so I dumped in a can of diced tomatoes with their juice and then reduced the water to 1 c. Also I didn't see the need to seed the squash and I ended up cooking this more like 30 min so it would be nice and tender. It came out great very colorful and flavorful. Served it over jasmine rice... will definitely make this again. It's a winner! Read More
(5)