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 )