Crackling Zucchini !

1. Heat oil in a big heavy bottomed skillet.

2. Do not smoke the same.

3. Lower the heat and add salt, red pepper powder, coriander powder, turmeric powder and 2 pieces of Indian mango picky Take care not to burn the spices.

4. Immediately add zucchini pieces and start sauteing over high heat.

5. Keep tossing gently for 10 minutes.

6. Lower the heat and cover the lid for 5 minutes.

7. Open and saute on high heat again for 5 minutes letting the zucchini go brown on the edges.

8. Take out the zucchini carefully in the serving dish with a spoon leaving the excess oil in the skillet.

9. Put onions in the left oil and brown over high heat for 5-7 minutes.

10. Spread the onions over zucchini.

11. Relish the crackle with rice, pasta, bread, Indian bread or Arabic/Lebanese bread.

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Nutrient	Quantity
Total fats	43.5598 g
Protein	10.355 g
Carbohydrates	64.6817 g
Energy	658.426 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.9797 g
Water	672.5462 g
Aspartic acid	0.9476 g
Calcium, Ca	189.443 mg
Lutein + zeaxanthin	25.6 g
Fiber, total dietary	13.2213 g
Fatty acids, total saturated 22:0	0.1386 g
Carotene, beta	6.4 g
Niacin	1.5754 mg
Vitamin A, RAE	27.5 g
Fatty acids, total trans-polyenoic	0.1533 g
Arginine	0.7921 g
Riboflavin	0.2202 mg
Tocopherol, beta	0.0042 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.8375 g
Fatty acids, total saturated 20:1	0.5531 g
Glutamic acid	1.9713 g
Stigmasterol	1.26 mg
Sodium, Na	29.845 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0959 g
Total lipid (fat)	43.5598 g
Manganese, Mn	1.0925 mg
Fructose	8.256 g
Proline	0.1703 g
Fatty acids, total saturated 16:0	2.1228 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.8288 g
Sucrose	6.336 g
Choline, total	39.124 mg
Fatty acids, total polyunsaturated 18:1 t	0.0126 g
Sugars, total	27.136 g
Serine	0.2565 g
Fatty acids, total saturated 18:0	0.915 g
Vitamin B-6	0.9242 mg
Selenium, Se	4.2374 g
Ash	3.5575 g
Tocotrienol, delta	0.0042 mg
Fatty acids, total saturated 18:1 undifferentiated	26.4116 g
Pantothenic acid	1.1909 mg
Phenylalanine	0.2656 g
Beta-sitosterol	173.46 mg
Copper, Cu	0.3826 mg
Betaine	0.64 mg
Thiamin	0.3471 mg
Methionine	0.0557 g
Iron, Fe	2.6536 mg
Carbohydrate, by difference	64.6817 g
Phosphorus, P	298.943 mg
Folate, total	143.6 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1533 g
Tocopherol, gamma	11.4828 mg
Alanine	0.2906 g
Valine	0.2697 g
Fatty acids, total saturated 18:2 undifferentiated	8.1819 g
Glycine	0.2733 g
Glucose (dextrose)	12.608 g
Fatty acids, total saturated 14:0	0.0261 g
Zinc, Zn	2.1279 mg
Isoleucine	0.1974 g
Tocopherol, delta	0.4158 mg
Fatty acids, total saturated 12:0	0.0033 g
Fatty acids, total polyunsaturated	12.1616 g
Leucine	0.3349 g
Tocotrienol, alpha	0.2686 mg
Vitamin A, IU	551.8 IU
Folate, DFE	143.6 g
Tryptophan	0.116 g
Vitamin C, total ascorbic acid	85.437 mg
Phytosterols	97.242 mg
Fatty acids, total polyunsaturated 18:1 c	25.9199 g
Fatty acids, total saturated 20:0	0.273 g
Campesterol	101.22 mg
Tyrosine	0.1699 g
Vitamin K (phylloquinone)	32.506 g
Fatty acids, total saturated	3.4801 g
Histidine	0.1545 g
Fatty acids, total monounsaturated	27.0599 g
Threonine	0.207 g
Folate, food	143.6 g
Vitamin E (alpha-tocopherol)	7.4612 mg
Fatty acids, total trans	0.1659 g
Fatty acids, total trans-monoenoic	0.0126 g
Magnesium, Mg	109.21 mg
Lysine	0.4157 g
Potassium, K	1473.509 mg
Cystine	0.0575 g
Fluoride, F	7.04 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Turmeric powder	1 teaspoon	0	0	0
Onion	4	256	59.776	0.64
Zucchini	10	23.1	3.421	0.44
Coriander Powder	1.5 1/2	8.046	1.4847	0.4798
canola oil	3 tablespoons	371.28	0	42
red pepper powder	1 teaspoon	0	0	0
indian spicy mango pickle	2 pieces	0	0	0