PREPARATION

1. In a small bowl, add 1/2 teaspoon salt, 1/4 teaspoon Turmeric, 1/4 teaspoon Red Chili, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder and 1/2 teaspoon coriander powder.
2. Mix all the spices well.
3. In a mixing bowl, add 350 grams zucchini, 20 grams almond flour, prepared spices and mix it well.
4. Marinate for 20 minutes.
5. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 10 curry leaves and mix well.
6. Now, add 80 grams onions and mix again.
7. Sauté them for 5-7 minutes.
8. Then, add 1 teaspoon ginger garlic paste, 1 teaspoon Green Chili and mix well.
9. Sauté them for a minute.
10. Add marinated zucchini and mix again.
11. Cover the pan with lid and cook for 12-15 minutes and stir well.
12. Remove the pan from heat.
13. Serve with chapatti.