Courgette / Marrow Curry

Ingredients

Olive oil
2 tsp fenugreek
60 g butter or ghee
1 large onion, finely chopped
4-6 cloves garlic, minced or finely chopped
2 tsp grated ginger,
3-4 green chillies, finely chopped
2 ripe tomatoes, chopped
2 tsp salt (or to taste)
1.5 tsp turmeric
1 marrow (approx 1kg in weight) peeled and chopped into chunks
1 large onion, thickly sliced
2 punjabi bhadi, each one broken into 3 or 4 pieces
1 tsp garam masala

Method

1. Heat the oil in a large, heavy based sauce pan and add the fenugreek. Immediately stir in the butter or ghee and add the finely chopped onion. Cook the onion for about 10 minutes, stirring regularly until it softens and starts to brown at the edges.
2. Add the garlic, ginger and chillies. Cook for about a minute and stir in the tomato, salt and turmeric. Cook, stirring for another minute or two and put in all the remaining ingredients except for the garam masala.
3. Stir well and cook on high heat until the contents start to boil. If the marrow is very fresh you shouldn't need any water, but if it seems dry add 100ml or so of hot water.

4. Cover and cook on low to medium heat for about 30 - 35 minutes, stirring regularly until the marrow is very tender and the bhadi is soft and breaking up.
5. Stir in the garam masala and cook for another minute. Serve with flat bread, paratha, yoghurt or raita.

Status

Just made - didn't have any bhadi, so added  yellow split peas (120 g) and 2 tsp of ground cumin - used red wine for extra liquid - worked fine - very tasty (stirred in some sweet chilli philly too) - the split peas need a little longer cooking though.