Bharwan Ghiy
Equipment
- Oven
- Pan
- Spoon
- Heavy-based Pan
- Baking dish
Ingredients
- 750 g Marrow or Bottle gourd (Calabash)
- Coriander (Cilantro) leaves chopped, to garnish
For the stuffing
- 250 g Potatoes (2 medium), unpeeled
- 2 tablespoons Ghee
- 200 g Onions (2 small), chopped
- 1 Ginger 5-cm / 2-inch piece fresh, peeled, and finely chopped
- 2-3 Green chillies de-seeded and chopped
- 2 tablespoons Coriander (Cilantro) leaves
- Salt
For the masala
- 4 tablespoons Ghee
- 250 g Onion (1 large), grated
- 10 Garlic cloves ground
- 1 Ginger 2.5-cm / 1-inch piece, ground
- 1 teaspoon Cumin seeds roasted and ground
- 3 teaspoons Coriander seeds ground
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Salt
- 500 g Tomatoes (3 medium), chopped
Instructions
- Preheat the oven to 180’C / 350°F / Gas Mark 4, if using.
- Cook the potatoes for the stuffing in a large pan of boiling water for about 20 minutes, or until soft. Drain and allow to cool, then peel off the skins, return the flesh to the pan, and mash. Set aside.
- Cut off a thin slice along the length of the marrow and, using a spoon, carefully scoop out the insides, leaving a 1-cm / 1/2-inch rim all around. Chop the marrow flesh and set aside.
- To make the stuffing, heat 2 tablespoons ghee in a large, heavy-based pan over medium heat, add the onions and, fry for about 2-3 minutes, or until lightly colored. Add the chopped marrow flesh and cook for 3-5 minutes.
- Remove from the heat and mix in the mashed potatoes, ginger, chillies, and coriander, and season with salt. Stuff the marrow with the mixture and set aside.
- To make the masala, heat 4 tablespoons ghee in a large, heavy-based pan over medium heat, add the grated onions and, fry for about 4-5 minutes, or until golden. Stir in the garlic, ginger, cumin, coriander, turmeric, and salt and cook, stirring, for 5 minutes, adding 1-2 teaspoons water occasionally to prevent it from burning and catching on the base (bottom) of the pan.
- Add the tomatoes and cook for 5-7 minutes, or until the mixture is paste-like. Pour in 125ml / 4 1/2fl oz (1/2 cup) water and cook for a further 5-7 minutes.
- Put the stuffed marrow in the masala, cover, and cook over medium heat for 20-30 minutes.
- You can also put the marrow into a greased baking dish, pour the masala around it and bake in the hot oven for 30 minutes. Sprinkle with chopped coriander and serve.
Nutrition
Sodium: 2712mgCalcium: 478mgVitamin C: 174mgVitamin A: 4261IUSugar: 38gFiber: 26gPotassium: 3867mgCholesterol: 230mgCalories: 1450kcalSaturated Fat: 56gFat: 94gProtein: 20gCarbohydrates: 147gIron: 11mg
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