Zucchini – 2
Onion – 1 (finely chopped)
Tomato – 2 (finely chopped or pureed)
Ginger garlic paste – 1 tbsp
Green Chillies – 2 (finely chopped)
Coriander-cumin powder – 1 tsp
Chilly powder – 1 tsp (or as needed)
Turmeric powder – 1/4 tsp
Garam Masala – 1/4 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Salt – as needed
Oil – 2 tbsp
Chop the zucchini into big chunks. Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
Add the ginger garlic paste and fry for a minute.
Add the tomato pieces/puree and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
Add all the dry spice powders- chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
Add the zucchini pieces and required water. Bring the gravy to a boil.
Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice.
You can also roast 3 table spoon of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.)
Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through.
You can also substitute zucchini with other vegetables like ivy-gourd or any dried beans (Lima beans, kidney beans, butter beans etc).