Ingredients:

• 4 Zucchinis (cut into medium chunks)
• 4 medium size Potatoes (cut into medium chunks)
• 1 tsp finely chopped garlic
• 3 Tomatoes cut chopped
• 6 Curry leaves
• ½ tsp Cumin seeds
• ¼ tsp Mustard seeds
• ¼ tsp Onion seeds
• 3 whole Red chillies
• Salt as per taste
• 1 tsp red chilli powder
• ½ tsp Red chilli flakes
• ½ tsp Turmeric powder
• 2 Green chillies sliced
• Fresh coriander leaves for garnishing
• ¼ cup Oil
• 1 tbsp butter
• 1 lemon
• 3 tbsp water

Instructions:

1. Wash, peel and cut potatoes into medium chunks. Wash and peel zucchini very thinly so that you can still see bits of skin. It will add colour to the dish.
2. Heat oil in a wok. Add cumin seeds, mustard seeds, onion seeds and whole red chillies along with the curry leaves. Fry until the seeds and curry leaves start to splutter hence releasing their aroma.
3. Now add garlic, salt, red chilli powder, red chilli flakes, green chillies and turmeric powder with a splash of water. Toss and cook for a minute till the spices are fragrant. Then add potatoes and fry till the edges are a bit crisp.
4. Now cover the pan and cook on low heat till potatoes are half cooked. Also add 3 Tbsp of water to avoid spices to get burn and potatoes have enough moisture to get tender. Add finely chopped tomatoes and fry for a minute or two till softened and oil is released.
5. Add zucchini and no need to add any water as this stage as zucchini will release its own water.
6. Cover the pan and cook on low heat for 3-4 minutes or till the potatoes are cooked through and zucchini is tender.
7. Turn off the flame and top with butter . Garnish with fresh coriander and a squeeze of lemon juice.

Do not overcook zucchini or else it will loose its texture and colour and will not be presentable.