Instead of the cumin, coriander, turmeric combination, you could use 2 to 3 teaspoons of curry powder.
1 T ghee or butter, or use all ghee or butter
1 T vegetable oil, or use all oil
1 large onion, diced
1 garlic clove, minced
1/4 t dark mustard seeds
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2-lb green beans, trimmed and cut into 2-inch pieces
2 medium zucchini, cut into thin rounds
1/4 t chili powder
salt, to taste
1. Heat ghee or butter and oil in a large skillet over medium heat until ghee or butter is melted. Add onion and saute until soft, about 5 minutes. Add garlic and mustard seeds and stir. When mustard seeds start to pop, add cumin, coriander and turmeric (or curry powder). Stir to coat onion and garlic with spices.
2. Add green beans, mixing in. Cover and cook for about 4 minutes, or so. Add zucchini slices. Stir to combine. Add chili powder and salt. Stir. Cover and cook for another 8 to 10 minutes, until vegetables are tender, or to your liking.
3. Serve hot or warm as a side dish.