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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour. | 2. Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps. | 3. Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices. | 4. Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy. | 5. Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne. | 6. If you wish the to eat the dish cold, cover and refrigerate it. | 7. If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
salt	3/4	teaspoon		-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
plain yogurt	350			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
black mustard seed	1	teaspoon		-	-	-	-
black pepper	1/16	teaspoon	ground	0.3608	0.0919	0.0149	0.0047
cayenne pepper	1/16	teaspoon		0.3578	0.0637	0.0135	0.0194

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.