1teaspoonkasuri methi(dried fenugreek leaves, skip if you don't have)
2tablespooncoriander leavesfine chopped
¼ to ½cupcoconut milk(optional)
How to make the recipe
Rinse onions, tomatoes, chilies, ginger and fine chop them. Deseed the chilli and chop or slit.
Rinse zucchini well under running water. Cut off the end (a ¾ inch slice) and rub it for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.
Rinse well again and chop to 1 inch pieces.
How to make Zucchini Curry
Pour oil to a pot & heat it. When the oil turns hot, add mustard and cumin seeds.
Add curry leaves, ginger & green chilies. Saute for 30 seconds.
Then add onions and fry them until golden. This takes about 3 to 4 mins.
Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt and garam masala.
Add tomatoes and zucchini. Stir fry for 3 mins until the veggies begin to sweat.
Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking here).
Later add green peas and kasuri methi. Stir and cook covered for 1 to 2 minutes. If you do not like mushy zucchini then cook without covering until the peas are done.
Taste test and add more salt & garam masala if needed. For gravy version, simply pour the coconut milk and mix well. Bring it to a gentle boil and turn off the heat.
Garnish with chopped coriander leaves. Serve zucchini curry with rice or roti.