Ingredients:

• 1/2 kg – tender vegetable marrow/squash/chowchow
• 2 – Onions (chopped finely)
• A few sprigs – Curry leaves
• 1 tsp – Ginger and Garlic paste
• 1/2 tsp – Mustard Seeds
• 2 tsp – chilli powder
• 1 tsp – coriander powder
• 2 – medium Tomatoes (chopped)
• 2 tbsp – oil
• Salt to taste

Method:

1. Remove the skin, wash and cut the squash/vegetable marrow/chowchow into medium size pieces and keep aside.
2. Heat oil in a pan and add mustard.
3. When they splutter, add curry leaves and onions and fry till golden brown.
4. Add tomatoes, chilli powder, salt, turmeric powder, coriander powder, ginger and garlic paste and saute for a few minutes.
5. Now add the cut vegetable and mix well.
6. Cook on low heat for a few minutes till the pieces of squash/vegetable marrow are cooked.
7. Recipe courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White