Goodhi Bhaji( for Marrow or squash)

[Guest guest]

I found this in an Indian cookbook and it gives both UK and US

versions side by side.I also include the writers note on Marrow.

Make use for this recipe of only young marrows not more than about 6

or 7 inches in length.Marrows cooked in western style always seem

rather insipid to me but Indian cooks have hit upon a method which

of spicing which brings out the true flavour.

 

Goodhi Bhaji

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Imperial/metric American

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2Lb/900g young marrows 2Lb Squash

vegetable oil vegetable oil

1 1/2 teaspoons Mustard seeds 1 1/2 teaspoons mustard seeds

2 medium onions same

2 tomatoes same

1 1/2 teaspoons garam masala same

1/2 teaspoon tumeric same

 

1 teaspoon chilli powder same

1 teaspoon ground black pepper same

1/2 teaspoon salt same

3oz/75g dessicated coconut 1 cup shredded coconut

 

Garnish with wedges of lemon

 

Method

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1)To prpare the marrow/squash ,first peel it then cut it lengthways

and scoop out all the seeds.Next dice into 1 inch cubes.

2)Heat a little of the vegetable oil until smoking and then add the

mustard seeds and fry until they begin to splutter.Now add a little

more of the vegetable oil and the sliced onions.Fry until golden

brown.

3)Slice the tomatoes and add to the pot together with the garam

masala,turmeric,chilli powder and black pepper and fry gently on a

low heat for 5 or 6 minutes.

4)Meanwhile,rub marrow/squash with the salt and the coconut.Now add

to pot and simmer with the pot covered for about 15 minutes.

 

5)Serve with wedges of lemon.

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From Diane