Zucchini And Mushroom Curry

          Hope everybody had a nice weekend, and some of you might be a little tired after Navratri celebrations. After seeing and eating lots of sundals and payasams for the past week , today it's going to be a simple curry using zucchini and mushrooms. This is the first time that I have tried this combination,  but, of course I have tasted them together in Thai curries. Since both the vegetables give out a lot of moisture while cooking, to have some gravy in the dish, I have used some curd. We had the curry with some rotis but it would go very well with rice or pilafs too..

Need To Have

• Zucchini - 1 big, diced
• Button Mushrooms - 1 packet, about 15 to 20 mushrooms
• Onions - 2 small, chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Yogurt/Curd - 4 tablespoons
• Salt to taste

To Pound Together

• Garlic - 4 cloves
• Chopped Ginger - 1 tablespoon
• Green Cardamom/Elaichi - 2

Method

          Remove the inner pods from the cardamom and pound it along with the garlic and ginger and keep. Heat some oil, add the chopped onions, saute for a minute, then add the turmeric powder and the coarse ginger-garlic paste and saute till the raw smell from the ginger and garlic goes away.

          Then add the chilly and coriander powders and mix it, add the curd ( one tablespoon at a time ) and saute till is mixed well and oil starts leaving the sides.

          Now add the zucchini and mushrooms, mix, then add about 1/2 cup of water. bring it to a boil, then simmer on low heat till the mushrooms and zucchini are cooked.

Note
You can also add some fresh green peas along with the mushrooms and zucchini.
Can also add some cashew paste after the curd, mix, then add the vegetables and cook, this will give a much thicker and richer gravy.