Zucchini Curry

Ingredients
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped)
Ginger garlic paste - 1 tbsp
Coriander-cumin powder - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp    
Coconut milk - 1/4cup
Cilantro - for garnish
Salt - as needed
Oil - 2 tbsp
Method
Chop the zucchini into big chunks. Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
Saute the onions for 10 minutes until they turn nice golden brown.
Add the ginger garlic paste and fry for a minute.
Add the tomato pieces and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
Add all the dry spice powders- chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
Add the zucchini pieces and required water. Bring the gravy to a boil.
Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.      
Add 1/4cup of coconut milk and just heat it through.
Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice.