Remove the top and bottom parts of the zucchini. Keep the peel on. Dice it. Cut the potatoes into bite sized pieces. Slice the onion and green chilies, and dice the tomatoes.
Heat the oil on medium heat. Once hot add the onion. Sauté for about 2 minutes, until the onion starts to turn brown on the edges.
Add the cumin seeds and green chilies. Sauté for a minute.
Add the tomatoes, along with turmeric powder and salt. Reduce the heat to low and cover. Let cook for about 2 minutes.
The tomatoes will get mushy. Using the back of your spatula, crush the tomatoes. Sauté for a further 2 minutes until you see oil appearing on the surface.
Add the potatoes and zucchini. Increase the heat to medium. Cook for about 5 minutes, stirring frequently. If it starts to stick onto the bottom, add small splashes of water.
Reduce heat to low and cover with a lid. Let it cook for about 20-25 minutes. Stir after every 5 minutes. Once the potatoes are cooked through and there is no liquid left, turn off heat.
Add the coriander and mix to combine. Serve with roti or rice.
