Directions:
- Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
- Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
- Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
- Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
- Garnish with cilantro and serve with hot chapatis or rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.94 Kcal (527 kJ) | ||
| Calories from fat | 63.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 106.17mg | 4% | |
| Potassium | 344.29mg | 7% | |
| Total Carbs | 15.13g | 5% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.83 Kcal (263 kJ) | ||
| Calories from fat | 31.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 11% | |
|---|---|---|---|
| Sodium | 52.96mg | 4% | |
| Potassium | 171.76mg | 7% | |
| Total Carbs | 7.55g | 5% | |
| Sugars | 1.82g | 15% | |
| Dietary Fiber | 1.3g | 10% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 3.8mg | 13% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.6mg | 7% | |
| Calcium | 19.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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