• Wash the zucchini. Cut the stalk end. Split the zucchini in half length-wise and then again in half length-wise. Chop into bite-sized bits. Don't cut the bits too small, as they get squishy fast.
• In a wok or skillet, heat the oil on medium heat. Lower heat to medium-low and add the red chilies, give them a stir, and let them darken for about 30 seconds. They are pungent, so don't inhale, or you will start coughing!
• Add the five-seed seasoning, wait 30 seconds for it to crackle and pop, then quickly add the turmeric powder.
• Stir for a few seconds before adding the zucchini.
• Stir until the zucchini is nicely coated.
• Turn the heat up to medium and cook uncovered, stirring occasionally, until the zucchini is done(approximately 10-15 minutes).
• You can leave the vegetable crunchy or soft to your liking. You do not have to add water as the zucchini releases enough moisture to cook in.    
• This dish goes well in a wrap or as a side with roti, dal, or rice.   

Panch Pooran Tadka

• Toss all the ingredients together and store them in ajar.
• Fenugreek is a bitter seed; if you are not used to it, you can reduce it to 1/4 teaspoon.
• Panch Pooran can be used when fixing different squashes and cabbage.