Try this Bengali Zucchini Curry recipe, or contribute your own.
Suggest a better descriptionMarinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice. Formatted on June 5, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Recipe (213g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 253 | ||
Calories from Fat: 253 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.6mg | 6 % | |
Potassium 37.9mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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