Wash zucchini and tomatoes. Cut the zucchini into medium pieces and the tomatoes in small pieces but keep both vegetables in separate bowls.

Heat up the olive oil in a pot or a pan. Once it is hot, you can add the mustard and after it the ginger. Stir for some seconds, so that these spices, which we are not using powder of, can develop their aroma. Add garam masala, coriander, turmeric and curry leaves and stir again.

When the spices are nicely roasted, add the tomatoes and let them get soft in the next five minutes. Stir from time to time. Once they are half-cooked, add the zucchini and some salt, mix everything well and put a lid on the pot. Let your vegetable dish cook for the next five to seven minutes. You can check how much water has accumulated at the bottom of the pot. It depends on your taste now how saucy you would like your dish to be and how soft you like your zucchini. If you want to reduce the water, just open the lid and keep on cooking the zucchini until the water has vaporized. Your dish is ready when your zucchini is as soft as you like it!

Enjoy!