Baby Marrow Curry (South Indian Style)

 

           This is a simple and a delicious Baby Marrow curry in a 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 and is also good for diabetics.

          This is a dry preparation where I added some idli podi to the end product for a South Indian flavor. You may also substitute it with sambar or rasam powder. Serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

• 5-6 baby marrow, diced
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split blak gram lentil)
• 1 tbsp. chana dal (Black gram lentil)
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1-2 tsp. idli podi (gun powder)
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal and urad dal. Sauté for a few seconds or till the mustard stops crackling.

          Add the diced baby marrow, salt, turmeric powder and coriander powder. Mix well and cook, covered, on a low flame till it turns soft. 

          Sprinkle water at intervals if needed. When done, add idli podi, coriander leaves and a dash of lime. 

          Give it a stir and serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

                        Dice the baby marrow and keep aside.

Heat oil & temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal & urad dal. Sauté for a few seconds or till the mustard stops crackling.

Add the diced baby marrow, salt, turmeric powder & coriander powder. Mix well & cook, covered, on a low flame till it turns soft. Sprinkle water at intervals if needed. 

                    When done, add idli podi, 

                   coriander leaves and a dash of lime. Give it a stir.

                     Serve as a side dish with either rice or chapattis. 

             It also goes very well with curd rice or sambar rice. 

Baby Marrow & Green Peas Curry

 

           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.

Veg. Kousa Mahshi (Stuffed Baby Marrow - Fusion Style)

          Kousa Mahshi is a traditional Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. But I would like to share a fusion vegetarian version of it, where I stuffed with soya and please note this is an oil free recipe. So a healthy and a yummy dish for you to enjoy guilt free.

         

           

               This dish is generally simmered in an open pan, but I tried it the simple way by pressure cooking. It ultimately saved me a lot of time. This classic dish is served with Labneh (thick yoghurt), saffron rice or pita bread. But you can enjoy my version along with steamed rice, jeera rice, pulao or any Indian bread. So check the step by step pictorial recipe to prepare this fusion delicacy.

Soya Stuffing - 

• 1/3 cup soya granules, soaked in hot water for 15 minutes & drained
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, powdered
• 1 tbsp. fried fresh grated coconut
• 1 tbsp. fried onion, crushed (opt)
• 1 tbsp. coriander leaves, chopped

Kousa Mahshi - 

• 5 baby marrows, washed and dried
• 2 large tomatoes, roughly chopped
• 1 tsp. tomato paste
• 1 tsp. sugar
• 2 bay leaves
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

                       

       

Soya Stuffing - 


         In a bowl, mix all the mentioned ingredients for the stuffing and lightly stir fry on a pan (without adding any oil) for 1-2 minutes. keep aside. 
          



Kousa Mahshi - 

         
          Boil the tomatoes along with 2 cups water, tomato paste, sugar and salt for 2 whistles.  Keep aside.

          Score the baby marrows them with the help of a knife or an apple corer to make them hollow. 

          Fill the marrows with the soya stuffing. Pour the tomato sauce in a pressure cooker and add all the dry spices, bay leaves and cinnamon. 

           Gently place the stuffed marrows on it. Close the lid and pressure cook for 3 whistles.

          Carefully, transfer the cooked marrows to another dish and strain the tomato sauce. Simmer further till it is slightly reduced.

          While serving, arrange the cooked marrows on a serving dish and pour the liquid over it. Garnish with coriander leaves and serve with pita bread.

                      Fill the marrows with the soya stuffing. 

                      Pour tomato sauce in a pressure cooker & add all the dry spices, bay
                      leaves and cinnamon. 

                     Place stuffed marrows on it. Close lid & pressure cook for 3 whistles.

                     Carefully, transfer cooked marrows to another dish & strain the tomato 
                     sauce. Simmer further till it is slightly reduced.

                      While serving, arrange the cooked marrows on a serving dish & pour the
                      liquid over it. 

                                Garnish with coriander leaves and serve with pita bread.

Batter Fried Stuffed Baby Marrow

          Snacks are always welcome, either served as a tea time snack or as appetizers with your favourite chutney / ketchup. So here are some yummy Stuffed Baby Marrow that are deep batter fried. I stuffed them with some leftover soya keema matar. 

          Any stuffing of your choice, veg. or nonveg. can be used. You can also relish them as a side dish with curd rice, sambar rice or just dal chawal. So check out the step by step pictorial recipe to prepare it.

• 3-4 baby marrows
• 1/4 cup rice flour

batter - 

• 1/4 cup rice flour
• 1/4 cup plain flour
• 1/4 cup gram flour
• 1/2 tsp. kalonji (nigella seeds)
• salt to taste
• 1/4 tsp.  turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• water as required
• oil to deep fry

Stuffing - 

• 1/2 cup soya granules
• 1/2 cup frozen green peas 
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee

          Make a paste of the ginger-garlic and all the dry spices along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and cardamoms. Then add the onion and sauté till light brown.

            Add the spice paste and sauté for 2-3 minutes. Now add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed. When done, add the ghee and give it a stir. Keep aside to cool down.

          Prepare a semi thick batter with the above mentioned ingredients (except oil). Keep aside. Scoop out the marrows with the help of a scooper or a sharp knife. 

          Fill it with the prepared stuffing and slice them into 1" thickness. Roll them in the rice flour. 

          Dip them in the prepared batter and deep fry them in hot oil in batches till golden in color.

          Drain on a kitchen towel and transfer to a serving plate. Serve as a tea-time snack or as appetizers with any homemade chutney / tomato sauce.

                                The prepared Soya Keema for the stuffing.

                     Scoop out marrows with a scooper / sharp knife. Fill with stuffing &
                     slice them into 1" thickness.

                                Roll them in the rice flour. 

                               Dip them in the prepared batter.

                               Deep fry them in hot oil in batches till golden in colour.

                               Drain on a kitchen towel & transfer to a serving plate. 

                      Serve as a tea-time snack / appetizers with any homemade chutney / 
                      tomato sauce.