Wash and chop the zucchinis roughly. In a pressure cooker, add the chopped zucchini, turmeric powder, dal, salt and a little water and pressure cook for about one whistle.
You can even cook the zucchini in a wide bottomed vessel instead of the pressure cooker.
Grind the coconut, cumin seeds and green chillies into a coarse paste. Add this to the cooked zucchini.
In a pan, do the seasoning with the oil, mustard seeds and urad dhall.
Add the zucchini pixture and saute for about two minutes, until everything is combined. Adjust salt.
