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