Add the diced zucchini to a saucepan and add about 50 ml (1/4 cup) of water. Put a lid on and cook on low heat for about 15-20 minutes until the zucchini is completely tender.
Add the whole (peeled) garlic, red chili powder, roasted cumin powder and black salt to the cooked zucchini. Blend it into a smooth paste either using a hand blender or a blender. Let the mixture cool down.
Add yogurt to a bowl, along with the pureed mixture. Mix well.
For the tadka, heat the olive oil on medium heat. Add the sliced garlic and keep stirring. Once the garlic turns golden, add the cumin seeds and fry for a minute.
Pour the tarka over the yogurt and mix. Enjoy!!
