Ingredients:
Marrow – 1, approx 750 gms (Squash/Ghiya)
For the Stuffing:
Ghee – 2 tblsp
Onions – 3, chopped
Potatoes – 2, boiled and roughly mashed
Ginger – 2 inch piece, finely chopped
Green Chillies – 3, finely chopped
Fresh Coriander – 2 tblsp, chopped
Salt – 1 tsp
For the Masala:
Ghee – 4 tblsp
Onions – 4, grated
Garlic Cloves – 10, ground
Ginger – 1 inch piece, ground
Cumin Seeds – 1 tsp, roasted and ground
Coriander Seeds – 3 tsp, powdered
Turmeric Powder – 1/2 tsp
Salt – 1 tsp
Tomatoes – 10, skinned and chopped
For Garnish:
Coriander Leaves – handful, chopped
Method:
1. Cut off a thin slice along the length of the marrow.
2. Carefully scoop out the pulp, leaving half a inch rim all around.
3. Chop the pulp and keep aside.
4. Heat 2 tblsp of ghee in a pan and fry the chopped onions till light brown.
5. Add the chopped pulp and cook for 5 minutes.
6. Remove from heat.
7. Add the mashed potatoes, ginger, green chillies, coriander and salt.
8. Stuff the marrow with this mixture and keep aside.
9. Heat 4 tblsp of ghee in a large pan.
10. Fry the grated onions till golden brown.
11. Add garlic, ginger, cumin, coriander, turmeric powder and salt.
12. Cook and stir for 5 minutes.
13. Add 2 tsp of water from time to time.
14. Add tomatoes and cook for 5 to 7 minutes till the mixture is paste-like.
15. Pour 100ml of water and cook for a further 7 minutes.
16. Add the stuffed marrow in masala, cover and cook on moderate heat for 30 minutes.
17. Garnish with chopped fresh coriander.
18. Serve.
