Ingredients:

• 1 pound – Zucchini
• 3 or 4 – tomatoes, medium sized
• 2 tsp – oil
• 1/2 pinch each – Mustard seeds, turmeric, Asafoetida
• 1/4 pinch – Cumin seeds
• 2-3 tsp – Salt
• 1/8 cup – Tap water
• 1or 2 tbsp – Yogurt/thick buttermilk
• Masalas:
• 1/2 tsp each – Chilli powder, Rasam powder
• 1/2 tsp – paruppu podi

Method:

1. Cut zucchini into big cubes. Dice tomatoes thoroughly.
2. Heat oil and add asafoetida, turmeric, mustard and cumin seeds.
3. After gently sauteing, add the diced tomatoes and the salt.
4. Increase the heat to medium-high and let it simmer for a minute.
5. Add zucchini, water and the masalas. Saute.
6. Cover with a lid and let it simmer on medium heat for about 10 minutes or till the zucchini is tender.
7. Finally, add yogurt. Stir and keep on medium high for a minute more.
8. Serve hot with rice.

Recipe courtesy of Sify Bawarchi