Ingredients

• 2 white marrows (450 gms - each)
• ghee to deep fry
• For the marinade:
• 1 & 3/4 tsp - ginger paste
• 1 & 3/4 tsp - garlic paste
• 4 tbsp - lemon juice
• 1 tsp - red chilli pepper
• 1/2 tsp - turmeric powder
• salt to taste
• For the filling:
• 2 cups - potatoes
• 100 gms - khoya
• 1/4 cup - ghee
• 1/3 cup - onions
• 1 tbsp - ginger
• 1/4 cup coriander
• 4 green chillies
• 1/2 tsp - garam masala
• 12 cashewnuts
• 12 almonds
• 1/2 tsp - sunflower seeds
• 1/2 tsp - melon seeds
• 5 tsp - raisins
• salt to taste
• 2 tbsp - lemon juice
• For the coating:
• 2 tbsp - butter
• 1/2 cup yoghurt
• 3 tbsp - roasted cashewnut paste
• 4 tsp - fried onion paste
• 1/2 tsp - red chilli powder
• salt to taste
• 1/2 tsp - garam masala
• To garnish:
• 12 roasted cashewnuts.

How to Make Stuffed white marrow

• Remove the stems from marrows, wash, peel and cut the ends.
• Core the length of each marrow, leaving half-inch walls to form tubes.
• Mix the marinade ingredients and rub the marrow inside-out with this mixture.
• Keep aside for 15 mins.
• Heat ghee in a wok and deep-fry the marinated marrow over medium heat until cooked (approx. 5-7 mins).
• The marrow will become limp but that is no cause for worry. Remove and cool.
• For the filling:
• Boil, cool, peel and mash potatoes. Fry khoya in a wok over medium heat until light brown.
• Peel, wash and finely chop onions. Scrape, wash and finely chop ginger.
• Clean, wash and chop coriander leaves.
• Remove stems, wash, slit, deseed and finely chop green chillies.
• Blanch almonds, cool, remove skin and split.
• Heat ghee in a wok, add onions and saute over medium heat until light brown.
• Add potatoes, fry for 5 mins. Add the remaining filling ingredients, except lemon juice, stir and fry for 3 mins. Remove, cool, add lemon juice and mix well. Adjust the seasoning.
• Heat butter in a wok, add yogurt and bring to a boil thrice.
• Add roasted cashewnut paste and fried onion paste, stir.
• Then add water (approx 2 tbsps) and the remaining coating ingredients. Bring to a boil, reduce to medium heat and fry for 2 mins.
• Chop the roasted cashewnuts, for garnishing.
• Grease a roasting pan with ghee, arrange the stuffed marrows in it and roast in the pre-heated oven for 4-5 mins.
• Remove, coat with the yoghurt-cashewnut mixture and roast for 4-5 mins.
• Remove to a plate, cut into 1-inch thick slices.
• Pour the drippings on top, garnish with roasted cashewnuts and serve with roti/bread.