Rinse onions, tomatoes, chilies, ginger and fine chop them. Deseed the chilli and chop or slit.

Rinse zucchini well under running water. Cut off the end (a ¾ inch slice) and rub it for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.

Rinse well again and chop to 1 inch pieces.

Pour oil to a pot & heat it. When the oil turns hot, add mustard and cumin seeds.

Add curry leaves, ginger & green chilies. Saute for 30 seconds.

Then add onions and fry them until golden. This takes about 3 to 4 mins.

Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt and garam masala.

Add tomatoes and zucchini. Stir fry for 3 mins until the veggies begin to sweat.

Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking here).

Later add green peas and kasuri methi. Stir and cook covered for 1 to 2 minutes. If you do not like mushy zucchini then cook without covering until the peas are done.

Taste test and add more salt & garam masala if needed. For gravy version, simply pour the coconut milk and mix well. Bring it to a gentle boil and turn off the heat.

Garnish with chopped coriander leaves. Serve zucchini curry with rice or roti.