How to cook Marrow/zucchini/courgette curry-Indian Recipe Nisha Katona

 Indian Food Recipes

Indian Kitchen secretsCurry any squash this way-Amazing flavours in this authentic ancient home recipe-just 3 spices. Fry fenugreek seeds,asafoetida,chili in…

View full recipe at Ingredients: 1 ½ cup sprouted moong 1 cup chopped tomatoes 1 cup chopped …
Video Rating: 4 / 5


24 Responses

  1. kochebazariMarch 22, 2014 at 6:12 amReply

    It is not zucchini. I have bought 2 courgette/zucchini and I dunno how to
    cook them! Any tips plz?

  2. Stuart GardnerMarch 22, 2014 at 6:57 amReply

    Thanks Nisha am going to try it….just been given a marrow from the
    allotment…. thank you stuart

  3. Nisha KatonaMarch 22, 2014 at 7:52 amReply

    Glad you like-a bog standard hd panasonic camcorder

  4. Tony BaylissMarch 22, 2014 at 8:20 amReply

    What a great video

  5. David AndrewMarch 22, 2014 at 8:46 amReply

    I like your style of cooking… will look out for more of your recipes
    using ‘hing and ‘asafoetida’… i will use red dried kashmiri chillies or
    just a few chilli flakes to give it a bit of heat… thank you ..

  6. khalil ahamadMarch 22, 2014 at 9:16 amReply

    thanks…..its very testy healthy and light food..can eat any time you feel
    hungry,,also its a balanced diet lunch..MOONG SALAD…..

  7. Nousheen YunusMarch 22, 2014 at 9:50 amReply


  8. Nousheen YunusMarch 22, 2014 at 10:21 amReply

    Thank u 

  9. duwbrydMarch 22, 2014 at 10:56 amReply

    you make excellent cooking videos.

  10. Daisy DMarch 22, 2014 at 11:05 amReply

    What a beautiful salad! Thank you for your careful instructions. One thing
    I’ve learned about mug bean sprouts is that they are more nutritious if
    they are sprouted in light instead of darkness.

  11. demi598March 22, 2014 at 11:53 amReply

    This looks really really good! I have asian mung bean at home but not the
    sprout kind

  12. iENJOYpaintingSTUFFMarch 22, 2014 at 12:25 pmReply

    One of these days I’m going to try this 😀

  13. jigbhattMarch 22, 2014 at 12:52 pmReply

    nice recipe,i can make a testy bhel form this,great.

  14. vidura17March 22, 2014 at 1:47 pmReply

    I love this recipie. My mommy will watch it and cook it for me. Thank you
    Aunty Manjula, bye, take care, Hare Krishna.

  15. hiprettyMarch 22, 2014 at 2:08 pmReply

    Namaste Mrs Manjula! Thank you this looks wonderful. So I do not need a
    sprouting jar! PS You look nice in your new glasses! :-)

  16. Gayatri RaoMarch 22, 2014 at 2:56 pmReply

    I made this yesterday and it came out really delicious.. Thanks so much
    Manjula Ji.. Just made a small change. I used vegan Mayonnaise instead of
    yogurt and decorated with Pudina leaves finely chopped.. :)

  17. americando3March 22, 2014 at 3:26 pmReply

    manjula, you look nice and very young and you are an excellent cook! keep
    it up!

  18. MizTinker TinkerMarch 22, 2014 at 3:29 pmReply

    SO delicious!!!

  19. S JohnstonMarch 22, 2014 at 3:59 pmReply

    I love your videos. Thank you for taking the time to make them for us.

  20. viky1784March 22, 2014 at 4:00 pmReply

    I like this salad very healthy extremely simple. ten on ten!

  21. aish103March 22, 2014 at 4:55 pmReply

    Thank U I was bored of eating raw sprouts and boiled sprouts now I can make
    a good lunch !!!

  22. Melody LubMarch 22, 2014 at 5:40 pmReply

    But there are HULLS in the mung beans sprouts. You eat the hulls??

  23. deebadubbieMarch 22, 2014 at 6:23 pmReply

    What is a tablespoon in gms or ounces please? Also what is moong in
    English? Where can I find it?

  24. Sepster147March 22, 2014 at 6:44 pmReply

    I just finished eating my sprouted mung salad and it was great! It is very
    colorful and also refreshing. My mung needed more than two days to sprout.
    I only waited two days but they hadn’t sprouted as much as in this video. I
    was also a little confused about the cooking process but I just
    steamed/boiled until they seemed done and it was fine. I also doubled the
    amount of the sauce – very tangy and creamy! Thank you Manjula!

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