Zucchini Curry

Ingredients:
Onions -  1 and half cup (diced)
Carrots - 1 cup (diced)
Green peas - half cup (I used Frozen)
Zucchini - 1 and half cup (diced)
Tomatoes - 1 and half cup (diced)
Garam Masala - 1 tbsp
Green Chillies - 3 ( sliced into strips) or as per taste
Ginger - 1 inch (cut into thin pieces)
Salt - as per taste
Turmeric - half tsp
Red chilli powder - as per taste
Coriander leaves - for garnishing

For tempering:
Oil - 1 and half tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp

Procedure:

1. Put a pan on the stove and add the oil first. Once the oil is hot enough add the other tempering  ingredients.
2. Once the mustard seeds and cumin seeds starts spluttering add ginger and stir around for a minute and then add green chillis.
3. Now add the onions and fry them till they become translucent.
4. Add carrots and zucchini pieces and cover the pan and cook till they become little soft.
5. Add the peas, salt and turmeric and again cover the pan again and continue to cook for another 10 min , stirring in-between so that bottom won't burn.
6. Add tomatoes and cook they become tender.
7. Add the garam masala and red chilli powder to the curry and simmer it for another 4 min.
8. Garnish with coriander leaves and serve with poori or rice.