Kiran's Cooking Club

Everyday Indian Food

Squishing Squashes – Fenugreek & Coriander Marrow

There’s a very nice woman who lives at the top of the hill.

She kindly left some of her glut of summer marrows (giant courgettes / zucchinis) out on the street for random hungry strangers to swipe up – guilt free.

I actually didn’t take the last lonely marrow on the street. As lovely as the sign was, it felt wrong to go up to the gate and not leave something behind in return. But, it got me in the mood for one of the simplest Indian dishes – Fenugreek and Coriander Marrow.

I went to a yoga ashram earlier this year, and marrow, gourd, pumpkin, and squashes of one sort or another was on the menu regularly. It makes for a great light meal – often served in the summer months when it’s just too darn hot to eat anything too rich or heavy. They’re a very nutritious vegetable too (vitamin A, C, K, and a few of those B’s!, potassium and magnesium).

So grab a potato peeler and get stripping back that thick skin.

The peeled marrow reveals a beautiful translucent shade of pistachio green, with delicate, slightly sticky green, droplets that begin to ooze out.

Slice the marrow in half to revel in those delicate off-white seeds.

Quarter them and you find the spongy soft centre.

Grab a spoon and scoop that centre out. If you’re feeling fancy you can dry out the seeds and eat them like pumpkin seeds apparently!

Once you’ve scooped out the spongy middles, you’re left with the outer shell… Chop into to 1-inch pieces, and rinse with water.

The spices are very easy for this dish.

(For small-medium marrow) I’ve got:

½ tsp. fenugreek seeds

½ tsp. coriander seeds

½ tsp. coriander powder

½ tsp. turmeric powder

Chilli powder – to taste

Salt  – to taste (approx. ¾ tsp. for medium sized marrow)

I’m starting with fenugreek seeds.

There’s no other flavour like it, although it’s described  as “nutty” I think it’s much richer and more pungent than that. Don’t be afraid of this though! It’s very often associated with a “curry” smell”.

Fenugreek seeds have huge health benefits too. But, don’t be too eager with them either – fenugreek seeds can create a bitter taste. Crush ½ teaspoon of fenugreek seeds with ½ teaspoon coriander seeds in a pestle and mortar.

Heat a pan with a little olive oil. Throw in the chopped marrow, and straight away add all the spices. Give it a mix to make sure all the marrow gets a coating of the spice. Keep on a low-medium heat.

The marrow is steam-cooked, so keep a lid on the pan. Keep adding a little water if the marrow sticks to the pan. Check every 5 minutes.

You’re waiting for the marrow chunks to really soften down – almost like cotton-wool balls! They’re ready when almost mushy. This should take at least 20 minutes.

This cooking time also gives a chance for the spices to cook and mix together. Lightly push a marrow chunk down with the back of a spoon – you shouldn’t see any white flesh, and there shouldn’t be any resistance. Squished squash.

When cooked add lots of chopped fresh coriander leaves.

Serve with flat bread or tortilla wrap.

Ideal with Red lentils for the ultimate yoga bunny meal.

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33 comments on “Squishing Squashes – Fenugreek & Coriander Marrow

  1. ambrosiana
    September 10, 2012

    Beautiful photography and what a delicious recipe!

    • Kiran
      September 10, 2012

      Thank you – yours too!

  2. freshveggiesinthedesert
    September 10, 2012

    Interesting. I tried fenugreek after I had my child for nursing. I forgot you could cook with it. Nice post.

    • Kiran
      September 10, 2012

      Yes – I read that it had benefits for mothers too! Thank you.

  3. Christina Hunter
    September 10, 2012

    Fab! I’ve got a massive marrow from my friends allotment and have been wondering what I’m going to do with it – this sounds great!

    • Kiran
      September 10, 2012

      Glad to be of service 🙂

  4. lesacbanane
    September 10, 2012

    My parents grow marrow, I know what i’m doing with mine now.
    Thanks very much

    • Kiran
      September 10, 2012

      You’re very welcome 🙂

  5. smilewanderer
    September 10, 2012

    yummy!!!!!!!!!!!!!!!!!!

  6. Angela Hunter Geiss
    September 10, 2012

    Wonderful photos. I will definitely try this.

    • Kiran
      September 10, 2012

      Thank you! Hope you enjoy it.

  7. buildingmybento
    September 11, 2012

    Thanks again for liking my blog post, this time on Peruvian food! Have you tried ceviche or Inca Kola before?
    I’ll eat pretty much anything from India (I think!) except vindaloo, so keep the recipes coming!

  8. the menopausal minimalist
    September 11, 2012

    This looks really good!
    We will be going back to Goa for six months in October and I will take this recipe with us. Squash is something that we can always count on being at the veg stands.

  9. df
    September 12, 2012

    Kiran, this is really, really beautiful and the flavours sound amazing. I first tried marrow when it popped up as a surprise in my garden a few years ago (I made a lovely lemony soup from my small crop), and became a quick convert.

    • Kiran
      September 12, 2012

      Thank you so much 🙂

  10. foodashion
    September 12, 2012

    Your photos are very nice! Looks delicious:)

    • Kiran
      September 12, 2012

      Thank you very much 🙂

  11. lacencoffeestains
    September 12, 2012

    it looks a great recipe :))

  12. Men's Concept
    September 16, 2012

    I love Indian food!

  13. whole-y momma
    September 17, 2012

    Love your pictures! They’re beautiful 🙂

  14. aquaturtleme
    September 18, 2012

    very nice recipe & accompanied by explanatory pics… have to try… thanx, Kiran….

    Wishes,

    Rose

  15. notedinnashville
    September 20, 2012

    Wonderful photos! Your flavor profiles intrigue me. This looks refreshing and delicious.

  16. With A Spin
    September 21, 2012

    Thank you for visiting With A Spin(http://withaspin.wordpress.com). This looks yummy.

  17. Mel Fernandez
    September 21, 2012

    Thank you for the love !!
    Lifestyleest1079.com

  18. sittingpugs
    September 22, 2012

    I love coriander/cilantro.

  19. foodieforager
    September 23, 2012

    Love this recipe and will actually make tomorrow! Thanks for the idea,,,,

    • Kiran
      September 23, 2012

      You’re welcome! Hope you enjoy it!

  20. Mumsmoments
    September 24, 2012

    We had lost of marrows growing on our allotment and there is only so much stuffed marrow than a person can eat! This is a great alternative, and certainly a recipe that I will be trying.

    • Kiran
      September 24, 2012

      That’s great – thanks for sharing that, and hope you enjoy it!

  21. meganhcarroll
    October 4, 2012

    I am salivating…. looks wonderful…

  22. Pingback: 2012-10-12 — Fabulous Friday Finds « surviving the food allergy apocalypse

  23. cindy knoke
    October 31, 2012

    Looks fantastic!

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This entry was posted on September 10, 2012 by in cooking, food, indian, lentils, Marrow, Quick and Easy, Recipe, Vegetarian and tagged , , , , , , .
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