|Boiling water||2 1⁄2 Cup (40 tbs)|
|Ghee||1⁄3 Cup (5.33 tbs)|
|Cumin seeds||1 Teaspoon|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Garam masala||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Turmeric powder||1 Teaspoon|
|Red chili powder||1 Teaspoon|
|Green ginger||1 Inch|
1)Peel the marrow and make several gashes on it with a kitchen knife.
2)In a pan, boil water and put marrow in it. Cover the pan and leave let it cook for 5 minutes.
3)Drain the marrow and place on a plate.
4)Make a paste of all the ingredients under grind to paste.
5)In a large saucepan, heat ghee and fry onions, bay leaves until golden.
6)Decrease heat and add cumin seeds, ground paste and fry until ghee separates.
7)Now, add yogurt, tomato and salt and cook for few minutes.
8)Then, add the marrow and coat it evenly in the mixture.
9)Cover the pan and cook for 15 minutes.
10)Serve lauki musallam hot garnished with garam masala and coriander.