2 large Zucchini’s
1 chopped Onion
3 chopped Tomatoes
1 Potato (optional)
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
2 chopped Green Chilies
1-2 tbs of Oil
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Mango Powder
1 tsp Lemon Juice
Salt to taste
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn golden brown.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Add the chopped Green Chilies
Cook for a few minutes.
Add the chopped Potatoes and let it cook for some time.
The Potatoes needs to cook for a while as they take longer to cook.
Add the Zucchini when the potatoes are half way cooked.
Add the spices and salt and mix well.
Add 1 cup of water and simmer on medium with the pot covered.
Once the vegetables are done cooking and are soft.
Add the mango powder (do not add the mango powder before the potatoes are well done).
Add the lemon juice.
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.
Happy Cooking ☺