GHIA /KADDU SABZI – Punjabi Marrow Curry

Lets be honest here. For many, marrow is not the favourite vegetable and for most, its a vegetable that rather not make it to the dining table, at all. Well, I am planning to converting a few of you Marrow-haters out here!

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Marrow Curry

My Punjabi Marrow Curry (also called Ghia (Kaddu in Hindi/ Punjabi language) is one of those comforting, homely dishes that prove simplicity can be utterly delicious. This vegan curry is all about balance: a touch of sweetness from brown sugar, a tangy lift from dried mango powder, and the warmth of traditional Punjabi spices. It is the sort of dish (sabzi as we call it) that fills the kitchen with a nostalgic aroma and makes you reach for a hot chapati straight off the tawa.

Ingredients

•A pinch of asafoetida (hing)

• 1 bay leaf (tez patta)

• 3 dried red chillies (optional)

• 1 teaspoon cumin seeds (jeera)

• ½ teaspoon fennel seeds (saunf)

• ½ teaspoon mustard seeds (rai)

• ½ teaspoon nigella seeds (kalonji)

• ½ teaspoon fenugreek seeds (methi dana)

• ½ teaspoon turmeric powder (haldi)

• 1 teaspoon Kashmiri red chilli powder

• 1 teaspoon coriander powder (dhaniya)

• 1 inch piece of ginger, grated or pounded

• 3 green chillies, slit (optional)

• 1½ teaspoons salt (or to taste)

• 1 teaspoon dried fenugreek leaves (kasuri methi)

• 2–3 teaspoons brown sugar

• 350g bottle gourd (Kaddu/ ghia / marrow), deseeded and cut into cubes

• 1 teaspoon dried mango powder (amchur)

• 1 teaspoon garam masala

• Fresh coriander leaves, chopped

Method

Heat the oil in a heavy pan over medium heat. Add the bay leaf and dried red chillies, letting them sizzle and perfume the oil.

Add the cumin, fennel, mustard, nigella, and fenugreek seeds. Stir for a minute — just enough to release their aroma without burning the fenugreek.

Sprinkle in the asafoetida and stir briefly so it toasts gently.

Add the grated ginger and slit green chillies. Fry until fragrant.

Lower the heat, then stir in the turmeric, Kashmiri red chilli powder, coriander powder, (and 1 tsp of Kitchen King by MDH which is optional). Add a splash of water to help the spices cook out.

Tip in the cubed marrow, salt, and about ¼ cup of water. Scatter the dried fenugreek leaves on top. Cover and cook for 10 minutes, or until the marrow turns tender and glossy.

Stir in the brown sugar and dried mango powder. Cook for another minute, allowing the sweet–sour notes to blend beautifully.

Switch off the heat, finish with garam masala, and garnish with chopped coriander.

Serve hot with chapatis or parathas for a true taste of home — light, fragrant, and perfectly balanced.

Sweet and tangy marrow curry, with fragrant spices