To begin making the Zucchini Keerai Thogayal Recipe, first prep all the ingredients and keep them ready.

Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns. Roast for about a minute until you get the aromas coming through. Place the roasted seeds into the mixer grinder. 

In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened. Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted. Turn off the heat and cool for a bit.

Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste.

Transfer the Zucchini Thogayal to a bowl. 

Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown. Stir in the curry leaves and turn off the heat.

Pour the seasoning to the Zucchini Keerai Thogayal and check the taste. Adjust the salt if required. 

 Serve the Zucchini Keerai Thogayal along with Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes), Andhra Cheese Vegetables Pesarattu Recipe or even Steamed rice topped with ghee.