Clean, peel and roughly chop the zucchini,
discarding the seeds. Fill a saucepan with water to cover the zucchini
and cook until soft. Drain well and mash Heat ghee in a saucepan and fry the cumin
and mustard seeds until mustard seeds start to crackle. Add chilies and onion and cook until onion
is soft. Add zucchini, salt and chili powder and
cook uncovered for 5 minutes or until liquid evaporates. Serve warm or at room temperature
according to preference.