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Home » Main Course Recipes

Fall In Love With Marrow. Ghutva Marrow Recipe

Published: Oct 21, 2021 · Modified: Apr 23, 2022 by Chef Tripti · This post may contain affiliate links

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Marrow is the vegetable everyone likes to grow in UK but, dare I say, it is not so popular as an actual ingredient. If, like me, you see a marrow and run or just don't know what to do with it beyond stuffing it, then this marrow recipe is for you.

My mother-in-law's neighbour kindly gave me a huge marrow from his vegetable patch. Although the initial internal dialogue was what on earth am going to do with it and I'm not keen on it, I was very grateful for the gift and determined to work some magic with it, and this ghutva marrow recipe is the result.

A plate of marrow guhtva garnished with coriander.
Marrow Guhtva

A bit of back story first.

I was an extremely fussy eater as a child. In fact, potatoes were the only vegetables I ate, and I have only started to experiment with vegetables in earnest over the past decade. This was motivated by a decision to try and eat more healthily and focus on a plant based diet with different seasonal vegetables. I very soon discovered that it is not that I didn't like vegetables, I just didn't like the way they were cooked. So, with a little creativity and the addition of textures and flavours I have been able to transform what I saw a boring and tasteless into something to really tickle the taste buds. The experimentation continues. Follow me on this journey in my blog.

Marrow Cooked Indian Style.

Back to the marrow recipe.

There was no way I was going to stuff it or eat it sautéed. My partner is a vegetarian but his heart sinks at the sight of stuffed marrow. I knew I had to cook it with spices to bring life to this bland vegetable and win him over.

So growing up in India, the one recipe that almost every member in my family loves to this day is ghutva baigan. This is roasted aubergine cooked further in spices. Ghutva, means mashed. Ghut means to suffocate, so ghutva means to cook till its like a mash.

In this marrow recipe, it is roasted and cooked in a similar fashion to the ghutva baigan recipe. Roasting the marrow adds so much flavour to the humble marrow. Cooking it further in spices and the masala gives it layers of flavours. It is moreish, smoky and tangy.

Serve this with a simple tidka flat bread.

How-To Video

Here is a video guide to making your Ghutva marrow recipe.

📖 Recipe

A plate of marrow guhtva garnished with coriander. 

Ghutva Marrow

Chef Tripti
Roasted marrow cooked in a classic indian recipe with spices
4.23 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Roasting marrow 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dip, Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1360 gms Marrow
  • 80 gms Red onion
  • 20 gms Garlic
  • 13 gms Ginger
  • 165 gms Tomatoes
  • 1 Green chilli Rocket chilli
  • 2 tablespoon Mustard oil
  • ¼ tsp Asafoetida
  • ½ tsp Cumin seeds
  • ½ teaspoon Coriander powder
  • ¼ teaspoon Turmeric
  • ¼ tsp Red chilli powder
  • ¼ teaspoon Amchur raw mango powder
  • ½ tsp Kala namak
  • 11 gms Fresh coriander

Instructions
 

  • Pre heat oven to 200ºC
  • Cut the marrow into half horizontally and scoop out the seeds
  • Rub in some oil and salt and roast it in the oven for about 30 mins.
  • Chop the onions, garlic, ginger, green chilli, coriander and tomatoes and set aside.
  • Once the marrow is roasted, peel off the skin while hot.
  • Roughly chop the marrow and set aside.
  • Heat the mustard oil in a pot over a medium heat. Add cumin seeds and asafoetida and allow it to bloom (cook in the oil) for a minute or so. Be careful here we don't want to burn it.
  • Add the chopped red onions and sauté for five minutes till soft.
  • Add the chopped garlic and ginger and sauté for another couple of minutes.
  • Add the green chilli, turmeric, coriander and chilli powder. Fry it for a few minutes till you can smell the fragrance the spices.
  • Add the chopped tomatoes and cook until the tomatoes are soft and mushy and have changed colour.
  • Now add the chopped marrow and all the juices from the marrow, and add kala namak. Continue cooking over a medium heat for about 20 minutes, stirring often to insure nothing gets stuck in the bottom.
  • Once the marrow is soft and breaking easily with the back of a spoon, add the amchur. Mix and remove from the heat.
  • Garnish with chopped coriander and serve with Tikda. ( gram flour flat bread )
Keyword comfort food, Gluten free, healthy, vegan
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Marrow Recipe Notes

You can replace marrow with aubergine. Cooking time may vary.

If you do not wish to roast, you can also boil the marrow. However, roasting adds more flavour.

If you are gluten free, insure that the asafoetida is gluten free. They tend to have gluten. Look for the one made with rice flour

The mustard oil can be replaced with any oil. Mustard oil does add flavour to this recipe, so highly recommend it.

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    4.23 from 9 votes (5 ratings without comment)

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  1. Rachel says

    September 03, 2022 at 11:44 pm

    5 stars
    Made this but tweaked it a little bit and served it up to friends who said it was one of the best curries they've had. I am renowned for my curry dishes as I do everything from scratch. Apparently this is one of my best yet. Friends recently returned from India having eaten only vegetarian all the week and said it was as good as anything they had eaten there. I will take that. Thanks for the recipe

    Reply
    • Chef Tripti says

      September 14, 2022 at 7:49 pm

      That's amazing! Thank you for your kind comments. What tweaks did you do?

      Reply
  2. Cara says

    August 13, 2023 at 9:57 pm

    5 stars
    Thank you for sharing this recipe! I got a marrow in my veg box and wasn’t sure what to do do with it - so glad I found your blog! I made this almost exactly as written and it was absolutely delicious. The only change was I used half the amount of kala namak because I am quite sensitive to sodium and it still tasted great. I will definitely make this again!

    Reply
    • Chef Tripti says

      August 15, 2023 at 7:36 pm

      Thank you Cara! Yes, marrow is an underrated vegetable! It's amazing what some spice can do. This recipe is a family recipe, we make it with aubergine. I was a fussy eater and didn't like aubergine - our neighbour gave us some marrow and this recipe was born!

      Reply
  3. Valerie Osborne says

    August 30, 2023 at 9:55 am

    4 stars
    Really liked this tasty dish thanks

    Reply
    • Chef Tripti says

      October 07, 2023 at 7:52 pm

      Thank you very much

      Reply
  4. Gill says

    August 04, 2024 at 4:30 pm

    5 stars
    I really liked this. A very refreshing recipe for summer. A neighbour gave us the marrow, I wouldn't grow them myself, though I might now! I didn't have mustard oil so added some mustard seeds with the cumin, no idea if it has the same effect! No asafoetida either. I used lemon juice instead of amchur, and a small tin of chopped tomatoes. I've got no idea what a rocket chilli is but I had some large green and comparatively mild green chillies with seeds removed. I found I couldn't remove the skin of the marrow easily so scraped out the flesh instead when it was cooked. A great change from other marrow recipes, and I would make it again.

    Reply
    • Chef Tripti says

      August 14, 2024 at 8:30 pm

      Thank you! I love the improvisation. am so happy you enjoyed the recipe. Rocket chillies are the small finger chillies which are quite hot, but have very nice flavour. Mustard oil gives it that smoky flavour, I highly recommend it for the pantry.

      Reply
  5. Linda McNicholas says

    September 19, 2024 at 6:34 pm

    Oh my days. So full of flavour. I will definitely make this again soon. I'm going to batch cook and freeze some its so delicious. Thank you for sharing this 🥰

    Reply
Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

More about me →

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