Zucchini Chutney

Ingredients:

Zucchini (diced into small cubes) - 1 cup
Cilantro (chopped) - 1/2 bunch
Tamarind - 1/4 lemon size
Salt - as per taste
Dried red chillies - 5 (or as per taste)
Oil - 3 tbsp
Turmeric powder - 1tsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Asafoetida. 1/2 tsp


Procedure:

1. In a pan take 1 tbsp of oil. Once it is hot add mustard seeds. Once they start to splutter add urad dal and chana dal . Fry till they become crunchy.
2. Now red chillies and fry for 2 min. Add asafoetida. Take it into a bowl and let it cool.
3. In another pan take rest of the oil. Add the zucchini along with salt and turmeric. Cover and cook for about 10 min.
4. First grind the tempering  along with tamarind and cilantro. Now add the cooked zucchini and grind it.
5. Transfer to a bowl and Serve with rice.

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.