Stuffed white marrow

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

Rate This Recipe

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.

EXPLORE CATEGORIES