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Recipe Picture


Marrow Bhaji With Tomatoes, Traditional North Indian
Marrow Tamatar Ki Sabzi

Mamta Gupta

Marrow is a member of the squash family. The skin of a marrow can vary between light beige and dark green. In its tender stage, its skin is fresh and tender. I tend to buy marrows that are not too large. The large ones can have a slightly fibrous flesh and not much taste. A fresh, good marrow should be firm and heavy.

This is a simple but tasty dishes that is delicious served with freshly made, crisp Plain Paratha. Serves 4-6, as a side dish.

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1 Marrows, approximately 600 gm.
One medium tomato, roughly chopped
1 tbsp. ghee/ clarified butter or oil
1 tsp. carom seeds (ajwain). Carom seeds give this dish its distinctive flavour, but you can uses black mustard (rai) seeds or cumin or Panch Pooran seeds here for different flavour.
A pinch of asafoetida or hing
1 full tsp. grated ginger
1 level tsp turmeric powder
1/4-1/2 tsp. chilli powder
1 1/2 tsp. coriander powder
1 1/2 tsp. salt, adjust to taste
Juice of 1/2 a lemon (optional)
Note: You can add half a cup of chopped potatoes along with marrow, for a slightly different taste.


1.Peel and cube the marrow, removing any hard seeds or fibrous centre.
2.Heat the ghee/clarified butter/oil in a pan. Add carom (or other chosen) seeds and asafoetida/hing.
3.As the seeds crackle, add ginger and stir around for a few seconds.
4.Add chopped marrow, then turmeric, salt, chilli powder and coriander powder. Stir-fry for a minute, turn heat to low and cook covered, stirring from time to time. It usually does not need additional water, has enough of its own, but if it looks dry, add some water.
5.Cook until tender. Stir in either lemon juice or add chopped tomatoes. Cook for another 4-5 minutes.
6.Serve hot with Plain Paratha or Chapatties.
7.You can add half a cup of chopped potatoes along with marrow, for a slightly different taste.

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