Baby marrow Curry - South Indian Style

          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. 

• 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. Sauté 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.