Ingredients:

• 2 white marrows (450 gms – each)
• Ghee to deep fry
• For the marinade:
• 1 & 3/4 tsp – Ginger paste
• 1 & 3/4 tsp – Garlic paste
• 4 tbsp – Lemon juice
• 1 tsp – Red Chilli pepper
• 1/2 tsp – Turmeric powder
• salt to taste
• For the filling:
• 2 cups – Potatoes
• 100 gms – khoya
• 1/4 cup – Ghee
• 1/3 cup – Onions
• 1 tbsp – Ginger
• 1/4 cup coriander
• 4 Green chillies
• 1/2 tsp – Garam Masala
• 12 Cashewnuts
• 12 Almonds
• 1/2 tsp – Sunflower seeds
• 1/2 tsp – melon seeds
• 5 tsp – Raisins
• salt to taste
• 2 tbsp – Lemon juice
• For the coating:
• 2 tbsp – Butter
• 1/2 cup Yoghurt
• 3 tbsp – roasted Cashewnut paste
• 4 tsp – fried Onion paste
• 1/2 tsp – Red Chilli powder
• salt to taste
• 1/2 tsp – Garam Masala
• To garnish:
• 12 roasted cashewnuts.

Method:

1. Remove the stems from marrows, wash, peel and cut the ends.
2. Core the length of each marrow, leaving half-inch walls to form tubes.
3. Mix the marinade ingredients and rub the marrow inside-out with this mixture.
4. Keep aside for 15 mins.
5. Heat ghee in a wok and deep-fry the marinated marrow over medium heat until cooked (approx. 5-7 mins).
6. The marrow will become limp but that is no cause for worry. Remove and cool.
7. For the filling:
8. Boil, cool, peel and mash potatoes. Fry khoya in a wok over medium heat until light brown.
9. Peel, wash and finely chop onions. Scrape, wash and finely chop ginger.
10. Clean, wash and chop coriander leaves.
11. Remove stems, wash, slit, deseed and finely chop green chillies.
12. Blanch almonds, cool, remove skin and split.
13. Heat ghee in a wok, add onions and saute over medium heat until light brown.
14. Add potatoes, fry for 5 mins. Add the remaining filling ingredients, except lemon juice, stir and fry for 3 mins. Remove, cool, add lemon juice and mix well. Adjust the seasoning.
15. Heat butter in a wok, add yogurt and bring to a boil thrice.
16. Add roasted cashewnut paste and fried onion paste, stir.
17. Then add water (approx 2 tbsps) and the remaining coating ingredients. Bring to a boil, reduce to medium heat and fry for 2 mins.
18. Chop the roasted cashewnuts, for garnishing.
19. Grease a roasting pan with ghee, arrange the stuffed marrows in it and roast in the pre-heated oven for 4-5 mins.
20. Remove, coat with the yoghurt-cashewnut mixture and roast for 4-5 mins.
21. Remove to a plate, cut into 1-inch thick slices.
22. Pour the drippings on top, garnish with roasted cashewnuts and serve with roti/bread.