You probably already know what a marrow is... but I didn't! Not before I really started researching Indian recipes. I saw the word "marrow" here and there, and what I pictured was bone marrow - cooked into an Indian curry.
Marrow is a summer squash, like a zucchini or "courgette". I think they can be all yellow on the outside, or they can be green and white striped. We often just use regular zucchini for this recipe, but really any similar squash works well. I'm not even sure if we've ever used authentic marrow!
Ingredients
2 lbs. marrow or other summer squash, cut into 1/2-inch cubes
2 TBSP Ghee or Butter
1 tsp mustard seeds
1 tsp onion seeds (also called Kaloonji)
1 small onion, finely chopped
1/2-inch piece ginger
1 tsp ground coriander
1 tsp ground roasted cumin
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp Garam Masala
1/3 cup water
1 tsp salt, or to taste
Garnish
1/2 tsp Garam Masala
1 TBSP chopped cilantro
1 small green chili, seeded and chopped (optional)
Preparations
Heat the ghee or butter in a large pan and fry the mustard seeds over medium heat until they start cracking. Stir in the onion seeds and fry for a few seconds more. Stir in the onion and ginger and fry until lightly browned. Add the coriander, cumin, chili, turmeric, garam masala, and salt. Stir in the marrow and water and bring to a boil. Reduce the heat, cover and cook for 30 minutes until the marrow is tender, stirring occasionally. Increase the heat to dry off any remaining water. Sprinkle with the garnish ingredients and serve hot with rice or na'an.