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    You are in: Home / Recipes / Minty Indian Zucchini (Tabbakh Ruhu) Recipe
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    Minty Indian Zucchini (Tabbakh Ruhu)

    Average Rating:

    3 Total Reviews

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    • on August 19, 2012

      Very delicious way to make zucchini! Luckily I had plenty of fresh mint, so I could use it, and I'm sure it makes a huge difference. Thanks for sharing!
      Made for ZWT 8 / India for the Lively Lemon Lovelies

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    • on August 17, 2012

      This was a nice way to fix zucchini. I too, am always looking for different ways to fix this very plentiful vegetable! I eradicated my mint because it was becoming an invasive nuisance, and to my surprise I couldn't find a single sprig of it left! I had to use a bit of dried, but I think fresh would be better. What I found interesting was the addition of the mustard seeds. I wouldn't have thought of it, and we loved the flavor it added! I will use them often in my sauteed zucchini!

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    • on August 17, 2012

      Very simple, very nice. We also seem to eat a lot of zucchini and its always nice to have a bit of a change. To my dismay, all my fresh mint has perished in our cold snap (winter here), so I had to use dried, nonetheless, very good, but I would use fresh by preference. This was made for ZWT8, thank you Jackie!

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    Nutritional Facts for Minty Indian Zucchini (Tabbakh Ruhu)

    Serving Size: 1 (137 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.4
     
    Calories from Fat 66
    70%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 597.6 mg
    24%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.9 g
    19%
    Protein 2.4 g
    4%

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