Add the besan, salt, chilli powder, turmeric, rice flour (if using), and hing to the cubed zucchini.

Mix well with fingertips until the zucchini pieces are well coated in the mixture. Set aside.

Heat oil in a pan and add the mustard seeds and cumin.

When the mustard pops and the cumin sizzles, add the curry leaves and the zucchini mixture.

Mix well until the zucchini pieces are coated in oil.

Cook on low flame, stirring occasionally, until the pieces are cooked soft. Add salt.

If you don't peel the zucchini, the pieces will hold their shape and will be firmer, so it's up to you how you want it to turn out.

Serve hot.