Directions:
- Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons.
- Heat oil in pan til simmering over moderate heat.
- Add mustard seeds, cooking for about 2 minutes, until they begin to pop.
- Add coconut, curry leaves, chilis, jalapeno, cumin seeds and turmeric to pot. BE CAREFUL- THE CURRY LEAVES WILL POP AND SPLUTTER!
- Cook for about 2-4 mins, stirring frequently, until the coconut begins to brown.
- Add zucchini, mixing thoroughly, and turn the heat up to medium/high. Cook, stirring occasionally for about 8 minutes.
- Season with salt to taste, cook one more minute.
- Serve hot with your choice of flatbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.53 Kcal (739 kJ) | ||
| Calories from fat | 121.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 21% | |
|---|---|---|---|
| Sodium | 9.16mg | 0% | |
| Potassium | 972.27mg | 21% | |
| Total Carbs | 9.68g | 3% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 99.5mg | 166% | |
| Iron | 2.5mg | 14% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.59 Kcal (321 kJ) | ||
| Calories from fat | 52.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 21% | |
|---|---|---|---|
| Sodium | 3.98mg | 0% | |
| Potassium | 421.84mg | 21% | |
| Total Carbs | 4.2g | 3% | |
| Sugars | 0.56g | 5% | |
| Dietary Fiber | 1.19g | 11% | |
| Protein | 2.86g | 13% | |
| Vitamin C | 43.2mg | 166% | |
| Iron | 1.1mg | 14% | |
| Calcium | 21.6mg | 5% | |
* 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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