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.
So check out this simple, yet delicious curry of baby marrow cooked with green peas. I gave a tempering of bay leaves, whole garam masala, cumin seeds and asafoetida and finished it off with ghee, kasuri methi and garam masala powder.
You can go ahead and add potatoes and tomatoes too, if preferred. You can relish it as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.
- 5-6 baby marrow, chopped
- 1/2 cup green peas
- 2 tbsp. oil
- 2 bay leaves
- 1/2 tsp. cumin seeds
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tsp. kasuri methi, crushed
- 1 tsp. ghee
- 2 tbsp. coriander leaves, chopped
Heat oil in a pan / wok and temper with bay leaves, cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Sauté for a few seconds.
Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Stir fry on a medium flame till the oil separates.
Add the chopped baby marrow and mix well. Stir fry for 2-3 minutes. Add the green peas, salt and 1 cup water.
Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.
When done, add the crushed kasuri methi, ghee and garam masala. Give it a stir and switch off the flame. Keep it covered for 5 minutes.
Garnish with coriander leaves and serve as a side dish with either rice or chapattis.
Chop the baby marrow.
Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves,
asafoetida and cumin seeds. Sauté for a few seconds.
Add the onion and sauté till light brown.
Add ginger-garlic paste & all the dry spices (except garam masala & salt)
mixed with some water. Stir fry on a medium flame till the oil separates.
Add the chopped baby marrow & mix well. Stir fry for 2-3 minutes.
Add the green peas,
salt and 1 cup water. Cover & simmer till the marrows are soft & the
gravy is reduced to a desired consistency.
When done, add the crushed kasuri methi, ghee & garam masala. Give it
a stir and switch off the flame. Keep it covered for 5 minutes.
Garnish with coriander leaves.
Serve as a side dish with either rice or chapattis.
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