Chickpea and Zucchini Kari

Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them crackle and release their aroma, about 30 seconds.

Add sliced onions and cook until softened and lightly golden, 4-5 minutes.

Add zucchini rounds and chickpeas. Stir gently to coat with the oil.

Sprinkle in the chili powder, ground coriander, and turmeric. Mix well to coat everything evenly with the spices. (Keep the heat moderate so the spices don't burn and turn bitter.)

Add chopped tomatoes, green chilies, and salt. Stir everything together.

Cover and simmer for 10-12 minutes until the zucchini is tender but still holds its shape. The tomatoes should break down to form a light sauce.

Taste and adjust salt. Garnish with fresh coriander before serving.