Cut the zucchini with the skin into small pieces.

In a pan, heat 2 teaspoons of oil. Add fenugreek and red chillies.

Add the zucchini and cook until it becomes soft. Let the mixture cool for 5 minutes.

Grind the cooked zucchini with tamarind paste, salt and coriander leaves.

Heat the remaining 2 teaspoons of oil in a small saucepan. Add the mustard seeds. After they pop, add the asafoetida.

Pour over the zucchini chutney.