Zucchini curry

Place 1.5 cups of zucchini pieces (small) in a container in a pressure cooker. Don't add water to zucchini. Pressure cook for one whistle.

In a kadai, heat 2 tsp oil. Add pinch of asafoetida, 2 dried red chillies, 1 tbsp udad dal, few curry leaves, 1/2 tsp mustard seeds and saute till udad dal is golden.

To this add the cooked (or raw) zucchini, pinch of turmeric (optional), salt and toss gently to coat with tempering, on a low flame.

Add a bit of fresh coconut and it's ready to serve. Those who find this very bland can add 1-2 tsp of sambar powder or rasam powder towards the end and give it another toss.