Too Many Marrows? Try This Marrow Bhaji Recipe

EatsLeeds Marrow bhaji Recipe - Marrow Bhaji and Salad

Live off the land and use up extra marrows, with this simple + healthy recipe for Marrow Bhaji.

When we first moved into our flat last November, I started to explore the local countryside: Meanwood Park, Meanwood Valley Urban Farm and the Meanwood Valley Trail are all right on our doorstep, which makes for some lovely running routes and dog-walking spots. One of my routes takes me right past an allotment, which has a little box outside saying “Excess Produce – Please Help Yourself. Not for Goats” which a) always makes me laugh, because goats, and b) means that my life’s ambition since November have been to come across some fresh fruit or vegetables to take home.

Last week, all my hopes and dreams were fulfilled: I was out for a run and spotted a giant marrow in the box. I know right, who has too many marrows? Also, who picks up a marrow halfway through a 5k run and carries it around with them? Whatever, I ran home, triumphant, with the giant marrow in-hand, and (after a lively discussion in the pub about the best thing to do with a marrow), I threw together these delicious Marrow Bhaji.

Fresh marrows make me feel like I’m basically living off the land: whether you grow-your-own, have them kindly donated to you or, erm, acquire them some other way; try out this simple marrow bhaji recipe (and don’t give it to the goats!)

Making Marrow Bhaji another day? Pin it so you don’t forget!

The Marrow Bhaji recipe:

Marrow Bhaji
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 Large Marrow (or 2 Small Courgettes)
  2. 1 Large White Onion
  3. 150g Gram Flour
  4. 2 tblspn. Ground Coriander
  5. 2 tblspn. Cumin Seed
  6. ½ tblspn. Ground Turmeric
  7. ½ tblspn. Ground Chilli
  8. 1l (approx.) Cold Water
  9. 4-5 tblspn. Coconut Oil
Instructions
  1. Preheat the oven to 150°c, or gas mark 2.
  2. Chop the marrow and onion into thin julienne slices –using a mandolin (like this one^) (carefully!) will speed this process up considerably – and set to one side in a large bowl.EatsLeeds Marrow bhaji Recipe - Marrow
  3. Measure out the gram flour and spices into a smaller bowl and add the water, a little at a time, stirring well, until the mixture reaches the thick, pourable consistency of a batter.
  4. Pour the mixture over the marrow and onion, and stir to combine.EatsLeeds Marrow bhaji Recipe - Spices
  5. Heat a little coconut oil in a light frying pan over a medium flame. Take small handfuls of the bhaji mixture, and shallow-fry in batches for around two minutes on each side, adding more coconut oil as required.
  6. Keep the batches of cooked bhaji on a tray in the bottom of the oven to keep warm.
  7. When all the Marrow Bhaji are all cooked, serve with a slice of lemon, fresh salad, chutney and yogurt.
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These bhaji make a delicious lunch, hot or cold; or share as part of a bigger meal with other Indian dishes, or a rainbow of different small-plates.EatsLeeds Marrow bhaji Recipe - Marrow Bhaji

Making Marrow Bhaji another day? Pin it so you don’t forget!EatsLeeds Marrow Bhaji Recipe - Pinterest

 

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