Clean the ribs: Cut short ribs into small pieces at the joints (1–2 inches). Place in a bowl, rinse under running water, then add clean water with ¼ cup vinegar or lime/lemon juice. Soak 10 minutes, rinse, and drain.

Marinate: Season with 4 tbsp green seasoning (or more as required), salt, and black pepper. Marinate at least 30 minutes or overnight, tightly covered in the fridge.

Make the curry base: Heat oil in a 5-quart pot over medium heat. Add onion, hot pepper, and curry leaves; cook until onion edges brown. Add curry powder, 2 tbsp green seasoning, and ½ cup water. Stir and cook until grainy and fragrant.

Cook the ribs: Stir in seasoned short ribs, mixing well to combine. Cook uncovered for 5 minutes. Cover, reduce heat to low, and cook 30 minutes until natural liquid evaporates.

Add zucchini: Stir in the peeled and cubed zucchini, mixing well. Add salt if required. Cover and cook 30 minutes until zucchini melts and sauce thickens.

Adjust liquid: If all liquid evaporates before meat is tender or zucchini hasn’t released much liquid, add 2–4 cups hot water gradually, continuing to cook until desired tenderness. Taste and adjust seasoning.

Serve: Enjoy hot with rice or roti (paratha, sada roti, or dosti roti).