What you need
Zucchini: 4 cup (Chopped into small pieces)
Carrot: ½ cup (Grated)
Onion: ¼ cup (Chopped finely)
Green chili: 1 no (I used Serrano pepper)
Red chilies: 2 no (halved into two pieces)
Cumin powder; 1 teaspoon
Grated coconut: ½ cup
Red chili powder: ¼ teaspoon
Urad dal: 1 tablespoon
Mustard seeds; ½ teaspoon
Turmeric powder: ¼ teaspoon
Curry leaves: 2 sprig
Salt: ¾ teaspoon or to taste
Coconut oil: 1 tablespoon
How I made
Peel the skin of carrot and grate using box grater and set aside. Chop zucchini and onion into small pieces and set aside.
In a skillet heat oil and add mustard seeds, red chilies and curry leaves. Once mustard starts popping add onion and fry for 3 minutes.
To this add grated carrot, chopped zucchini, turmeric and 1/2 teaspoon of salt and close the skillet with lid and let it cook for about 12 minutes in slow flame. Stir in between to prevent from sticking to the bottom.
Add coconut, cumin and red chili powder and remaining salt mix everything well. Cook for another 3 minutes to get the flavors infused into the zucchini and carrot.
Switch off the flame and enjoy with hot rice and curry.