Zucchini Pulao

Zucchini Pulao is a delightful and healthy Indian-inspired dish that substitutes traditional rice with zucchini, creating a low-carb, keto-friendly meal packed with flavor. This vibrant dish is infused with spices and fresh herbs, making it a perfect choice for a nutritious lunch or dinner.

Ingredients

• Zucchini - 2 medium (about 300g)
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Ginger - 1 teaspoon (grated)
• Green chili - 1 (finely chopped)
• Onion - 1 small (finely chopped)
• Garlic - 2 cloves (minced)
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - 2 tablespoons (chopped)
• Lemon juice - 1 tablespoon
• Water - 1/2 cup

Steps

1. Wash the zucchinis and cut them into small cubes.
2. In a large pan, heat the coconut oil over medium heat.
3. Add the mustard seeds and cumin seeds to the hot oil and let them splutter for a few seconds.
4. Stir in the grated ginger, chopped green chili, and minced garlic; sauté for a minute until fragrant.
5. Add the chopped onion and cook until it turns translucent.
6. Mix in the turmeric powder, coriander powder, and salt; sauté for another minute.
7. Add the zucchini cubes to the pan and stir well to coat them with the spices.
8. Pour in the water, cover the pan, and let the zucchini cook for about 10-12 minutes until tender.
9. Once cooked, uncover the pan and sprinkle garam masala over the zucchini; mix gently.
10. Remove from heat and stir in the chopped cilantro and lemon juice before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 10 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins and minerals, particularly vitamin C and potassium from zucchini.

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