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["1. Cut the Marrow or courgettes in half lengthways, remove the seeds peel them and than chop into chunks about 2-3cms.", "2. Heat the oil and butter over a medium heat until it just sizzles add the marrow and stir so that it is coated with the oil.", "3. Turn the heat down a little pop on the lid, the idea is to ""sweat"" the marrow until it begins to turn translucent. You will have to keep checking it and stirring, the timing will depend on the freshness of your marrow. The older the marrow the longer it will take but be patient as this part is important.", "4. When the first pieces of Marrow begin to turn translucent add the tomato puree and sprinkle with the sugar. Stir so all the marrow is covered, pop the lid back on and continue to cook until the marrow has all turned translucent, but not mushy.", "5. Meanwhile prepare your ingredients for the Tadka, peel the garlic and bash it in a pestle and mortar, you don't want to reduce it to a paste.You could slice it into thin strips but the flavour is better if you give it a bashing!", "6. Remove the stalk and cut the chillies into strips lengthways.", "7. When your marrow is cooked season with salt to taste, put it in a serving dish and keep warm whilst you make the Tadka", "8. Heat the Ghee in a small frying pan or karahi, keep the heat medium add the mustard seeds and cook till they start popping at the cumin cook for another few seconds add the garlic and then a pinch of hing,the Turmeric and green chillies, and cook just until the chillies turn a vibrant green colour.", "9. Pour the tadka over the marrow, serve with a Mint Raita, Rice and a good quality mango Chutney (Getta's is good)."]
