Here is a simple, yet delicious curry of baby marrow and green peas which can be relished as a side dish with either rice or chapattis. I added a handful of coriander stems for an intense flavour as the base for the gravy. I gave a tempering of whole garam masala, cumin seeds and asafoetida and finished it off with ghee and garam masala powder. You can go ahead and add potatoes and tomatoes too as per individual preference. Please find below a step by step guide to prepare it.
- 5-6 baby marrow, cut into roundels
- 1/2 cup green peas
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1/4 tsp. asafoetida
- 1 onion, chopped
- handful of coriander stem, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander-cumin powder (dry roasted & ground)
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tsp. ghee
- 2 tbsp. coriander leaves
Grind together onion and coriander stem into a paste. To it add the ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder. Keep aside.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Saute for a few seconds.
Add the ground paste and fry on a medium flame till oil separates. Add the chopped baby marrow and salt. Mix well and stir fry for 2-3 minutes.
Add the green peas and 2 cups water. Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.
When done, add the ghee and garam masala. Mix well and add the coriander leaves. Serve as a side dish with either rice or chapattis.
Cut the baby marrows in roundels. Keep aside.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves,
cumin seeds and asafoetida. Saute for a few seconds.
Add the onion paste and saute till oil separates.
Add the chopped baby marrow and salt. Mix well.
Add the green peas and ......
........2 cups water. Cover and simmer till they are soft and the
gravy is reduced.
Add the garam masala & ghee, Mix well.
Add the coriander leaves and serve as a side dish with either
chapattis or rice.