Prick the 8 small round zucchinis all over with the bamboo skewer (or metal skewer or fork). This is to let a little of the curry gravy to seep into the zucchini as they cook. Set them aside.
Grind the 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tbsp fennel seeds and 1/4 tbsp fenugreek as fine as you can. Use a mortar and pestle. a fit-for-purpose spice grinder or a coffee been grinder.
Chop the 50 gms onion or shallot into small pieces.
Chop the 1 or 2 green or red chillies into small pieces.
Make the 500 ml coconut milk by mixing 4 tablespoons of powdered coconut milk in 500 ml hot water. If using canned coconut milk mix 2 tablespoons in the hot water.
Pour the oil in the saucepan and let it heat up a little.
Add the onion or shallot and cook them till they soften.
Add the mustard seed, garlic, chilli and turmeric.
Strip the leaves from the curry leaf sprig and add them to the pan.
Add the ground spices.
Add the cinnamon stick.
Fry this all up for a minute or two, moving it around gently with the wooden spoon.
Add the coconut milk.
Add a pinch of salt.
Bring the gravy to a simmer and let it simmer for 5 minutes.
Add the zucchini. If the gravy doesn't cover the zucchini that's fine. You can turn them over half way through the cooking.
Cook on a gentle heat for 30 mines or until the zucchini skin can easily be pierced by the skewer of fork.
Just before serving squeeze the lime over the zucchini and gravy.