Wash and trim the edges of zucchini. Cut zucchini to quarters lengthwise and cut each quarter into ½ - ¾” pieces.
In a bowl mix together gram flour, chili powder, coriander powder, cumin powder, salt and mix well.
Add chopped zucchini to gram flour mixture and toss to coat.
Heat oil in a small skillet or a pan and let cumin seeds roast in oil.
Add hing and turmeric and give a quick stir. If using onion and garlic, skip hing and saute onion and garlic along with turmeric.
Add zucchini and stir fry for few seconds until oil coats all the pieces.
Continue to stir fry for a minute on medium high flame.
Cover and cook on low flame for 2 minutes or until zucchini is cooked but crunchy.
Remove the lid, do a taste test and adjust seasoning.
For a crispy zucchini, fry few more minutes else, turn off the flame.
Garnish with chopped cilantro.
Serve hot with rice, roti or even as a side dish for grilled meat.