Zucchini Curry

The Indian term for this veggie is "turiya" and that is what I have always known this dish to be made out of. Now, I am confused because I have run across several different names like ridge gourd or green squash or drumstick or zucchini. All I know is that if it even slightly resembles one of the above and it's green, I'll use it. So, here's what I am making tonight.

2 zucchinis (or one of the veggies listed above), chopped into 1" cubes
1 tomato, chopped
1/2 onion, chopped
1/2 tsp garlic paste
1 tsp green chili paste
1/4 cup peas
Salt per taste
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of Baking powder (or sanchoro) to help the veggie retain green color
Pinch of asafoetida
Pinch of turmeric
1 tsp coriander powder
2 tbsp chopped cilantro for garnish
Shredded coconut for garnish (optional)
Sugar (optional)

1. Wash and cube the zucchini. Chop the onions and tomatoes separately.
   
2. Heat oil in pot. When hot, add the mustard seeds then the cumin seeds.
3. Once they fully pop, add in the sanchoro, asafoetida powder, green chili paste, and garlic paste and fry for 30 seconds.
4. Then add the turmeric and onions and sautee until onions are soft and translucent.
5. Next add the cubed zucchini, peas, sanchoro and salt, stir and cook with closed lid for 5-7 minutes.
6. Add the chopped tomatoes and stir well. Let curry come to a boil.
7. Finally, add the coriander powder and/or sugar (if you are using) and let cook until zucchini is soft and fully cooked.
8. Garnish with chopped cilantro and/or shredded coconut and serve hot with roti.