This is a simple and delicious baby marrow curry in the South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. This is a dry preparation and can be enjoyed as a side dish with either rice or chapattis. I added some sambar powder to the end product. You can also add idli podi to give it a new flavour. Please check below a step by step guide with pictures to prepare this recipe.
- 5-6 baby marrow, diced
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 1 tsp. urad dal (split blak gram lentil)
- 2 fresh red chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder / idli podi
- 1 tsp. coriander powder
Heat oil and temper with mustard seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal. Saute for a few seconds.
Add the diced baby marrow, chilies, salt, turmeric powder, chili powder and coriander powder. Mix well and cook, covered on a low flame.
Sprinkle water and stir at intervals till they turns soft. When done, add sambar powder and give it a stir. Serve as a side dish with either rice or chapattis.