Peel and cut the zucchini into half moon shapes and toss it with the 3 tablespoons extra virgin olive oil. (see notes)
Preheat the airfryer for 5 minutes at 350 degrees. (see notes)
Cook the courgette in the air fryer for 20 minutes, flipping the pieces halfway through.
Heat the ¼ cup oil in a cooking pot and add the chopped onions.
Saute till they're medium brown and then add in the garlic.
After about 30 seconds, add the tomatoes, cover and cook the mixture on medium heat till the tomatoes start sweating and releasing water.
Uncover, turn flame on high and add the salt, red chilli powder and turmeric.
Cook the mixture for 10 minutes and then add in the chopped green chilies, followed by the panch phoron.
Add in the mango pickle and mix well.
Stir in the zucchini, the cumin seeds, cover and cook for 10 minutes. (see notes)
Add in the lemon juice and stir to mix. (see notes)
Uncover, stir in the Cilantro and serve with hot fresh Naan.
Notes
Cooking oil - Use a high smoke point oil such as avocado, canola, peanut, grapeseed or sunflower.Serrano chilies - I like to use serrano chilies, but you can use jalapenos for milder heat or thai chilies if you like things super hot.Panch phoran spice blend - A blend of 5 (panch) spices; Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. This is primarily used for pickling in South Asian cuisine and adds delicious flavor to this and many other curries!Mango pickle - Pickles, known as achaar come in many varieties and can be purchased at specialty stores and amazon. Combined with the 5 spice blend this adds loads of flavor to an otherwise bland vegetable.Cutting the zucchini - The zucchini is always cut in a half moon shape for the curry. Don't make the slices too thin so that the vegetable can retain some of its shape. I leave the peel on as it's highly nutritious but you're welcome to remove it if that's what you prefer.Preheat the air fryer - Preheating the air fryer means that your courgette starts cooking as soon as you put it in. This means a shorter cooking time and crispier vegetables.The cumin seeds - Normally I add cumin seeds first in my curries, to temper them slightly. But based on a recommendation from my friend Eric at eatlikenooneelse I recently tried this wild mountain cumin and can honestly say that the aroma is superb and this can be added directly. If you use a milder variety then I suggest tempering it first.The lemon juice - Add the lemon juice to the curry at the end, after you turn the stove off. If you add it to very hot food it loses it's pungency.