Zucchini: Kerala style cooking

It is the zuchini season. I am a first generation immigrant to Toronto. In my native Keral, the south Indian State, we didn't have Zuchini. When I saw this green cucumber like vegetable here, I wasn't sure what I can do with it.

I decided to experiment with Zucchini. So here is one of my successful results:

Cut 2 zucchini in to cubes.

Cut 2 carrots in to cubes.

Chop 1 onion

cut 2 green chillies (Add more if you want more hot)

A 1/4 inch piece of ginger finely chopped

1/4 teaspoon of cumin powder

1/4 teaspoon tumeric powder

1 clove of garlic chopped/crushed

Add fresh or dry coconut according to your taste.

Splutter the mustard and curry leaves in a teaspoon of oil. Add all the ingredients. Be careful to cook on low heat. Don't add any water, because zucchini is going to  bring water to cook. Half way through cooking add salt. When the carrots are cooked, it is all done. I like to add a can of kidney beans to the Zucchini carrot mix at this time. Just mix everything well and let the kidney beans get heated through. Add more salt and cumin if you need. It is all done!!!!