Assemble all ingredients together to avoid last minute rush.

Finely chop ginger, green chillies, fresh coriander leaves and tomatoes.

Wash and chop zucchini into small pieces. Taste a raw piece to check if it is bitter. If bitter, discard immediately and use a new one.

Heat oil in a Pan or Skillet over medium flame. Optionally, you can choose clarified butter/ghee here.

Add cumin seeds and asafoetida. Let cumin seeds splutter for few seconds.

Then, add chopped ginger, garlic and green chillies. Saute for few seconds until raw aroma goes away.

Now, add chopped tomatoes, cover and cook until tomatoes are soften.

Once tomatoes are soft, add all the spices and mix well.

Then, add only the white part of scallion (keep green part for further use). Mix with tomatoes.

And also the chopped courgette or zucchini pieces into the Pan.

Cook until zucchini turn soft. Stir at intervals for evenly cooking.

Once zucchini is soft, add the green part of scallion and mix with the zucchini.

Garnish with chopped coriander leaves and serve Zucchini Curry. Enjoy!