Spicy Pakistani Zucchini Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 31, 2007
This was a great combination of flavors! I did cut the amount of oil in half, and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini, and with the extra moisture, 2 cups of water was way too much. I cut it down to a scant 1/2 cup. I'll be making this again.
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Chicago, Illinois, USA

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Reviewed: Feb. 11, 2007
Alright. Interesting flavor. not the best.
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Cooking Level: Intermediate

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Reviewed: Feb. 18, 2006
Really good, try adding 1/2 to 1 tsp of curry powder also.
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Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 30, 2004
I made this last Ramadan and my family and I really liked it. I served it over basmaati rice which worked out nice.
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Reviewed: Sep. 13, 2002
This dish was a delight for my husband and I. Since he used to be a vegetarian before he met me, I try to find some all veggie recipies for him. This turned out spicier than I thought it would, but is was fine for us. It does make a lot more than a two person meal; however and cutting the amounts that go into it will work, but it seems to be spicier that way.
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Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

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Reviewed: Apr. 28, 2002
We enjoyed the mix of flavors in this dish, and found the texture of the zucchini delightful. Unlike another reviewer, we found that the flavors bloomed in the refrigerator: the dish improved with age.
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Reviewed: Jan. 10, 2002
this recipe was kinda ok at first, but my family didnt like it, and the leftovers thenext day were horribe, it left a nasty sour lingering taste in the mouth, and made my husband swear off zucchini forever. (my husbands family is pakistani, thats why i made this, but instead of impressing them, i ended up having to throw it out)
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Displaying results 11-17 (of 17) reviews

 
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