Ingredients

• 1 pound - Zucchini
• 3 or 4 - tomatoes, medium sized
• 2 tsp - oil
• 1/2 pinch each - Mustard seeds, turmeric, asafoetida
• 1/4 pinch - Cumin seeds
• 2-3 tsp - Salt
• 1/8 cup - Tap water
• 1or 2 tbsp - Yogurt/thick buttermilk
• Masalas:
• 1/2 tsp each - Chilli powder, Rasam powder
• 1/2 tsp - paruppu podi

How to Make Zucchini tomato poduthuval

• Cut zucchini into big cubes. Dice tomatoes thoroughly.
• Heat oil and add asafoetida, turmeric, mustard and cumin seeds.
• After gently sauteing, add the diced tomatoes and the salt.
• Increase the heat to medium-high and let it simmer for a minute.
• Add zucchini, water and the masalas. Saute.
• Cover with a lid and let it simmer on medium heat for about 10 minutes or till the zucchini is tender.
• Finally, add yogurt. Stir and keep on medium high for a minute more.
• Serve hot with rice.