Peel and cut potatoes into equal-sized cubes. (Around 1-inch cubes)
Roast sesame seeds and cumin seeds till they are slightly brown and turn aromatic. Take them out and pound into a rough powder.
In the same pan, add oil, potato cubes, and a little salt. Let them cook till they are almost done. It took around 10 minutes for me and it depends on the stove flame and potato cubes size.
While potatoes are being cooked, cut Zucchini into ¼th-inch cubes or half-circle slices.
To these cooked potatoes, add chopped Zucchini.
Let the zucchini cook on medium flame. It will take another 6 or 7 minutes.
Now add roasted sesame seeds powder, cumin powder, red chili powder, raw mango powder (amchoor powder), turmeric powder, and salt.
Mix it well and let it cook for a couple of more minutes. Zucchini potato curry is ready to serve!