Doodhi or Marrow with Fenugreek
|Corn oil||4 Tablespoon|
|White cumin seeds||1⁄4 Teaspoon, mixed|
|Fenugreek seeds||1⁄4 Teaspoon, mixed|
|Onions||2 , sliced|
|Chili powder||1 Teaspoon|
|Doodhi/Marrow||1 1⁄2 Pound, peeled and cut into 1 inch cubes (750 Gram)|
|Fresh fenugreek leaves||1 Bunch (100 gm)|
|Green chilies||2 , chopped|
|Fresh ginger piece||1 Inch, shredded|
Heat the oil in a saucepan, add the cumin and fenugreek seeds and stir-fry for about 1 minute, then add the sliced onions and continue frying for about 3 minutes.
Lower the heat and stir in the turmeric, chilli powder and the salt.
Next add the doodhi or marrow pieces, fresh fenugreek leaves, and green chillies.
Using a wooden spoon, stir-fry for about 2 minutes, then lower the heat further, cover the saucepan and cook for 5-7 minutes.
Remove the lid and add the shredded ginger.
Cook for a further 2 minutes.
Serve hot with puris.