Season with cumin and fennels seeds. When they crackle, add asafoetida.
Add onions and fry till soft.
Add ginger garlic paste
Once the onions are golden, put chopped tomato and cook till soft
Add the zucchini
Saute
Add all the powders
Saute well till well coated, and then cover with lid, leaving ¼ an inch of opening to let the steam escape.
Zucchini should release water and cook in it. (See note) Cook, till oil floats on the sides and the zucchini is soft. If there is water left, in increase heat till the water evaporates.
Note: Use fresh Zucchini as it cooks well in its own water. If the Zucchini is too dry, then you might need to add a few tbs of water to cook it.
Recipe by The Lady 8 Home at https://www.thelady8home.com/zucchini-masala/