Fee the Recipe:
- 500 gms sponge gourd (turai)
- 1 cup entire masoor dal (brown lentil)
- 1 medium onion sliced
- 1 cup water
- 1 tsp salt or to style
- 3 tbsp ginger garlic paste
- 2-3 inexperienced chilies chopped
- 2 tbsp cumin powder (jeera)
- 2 tbsp coriander powder (dhania)
- 1 1/2 tsp Kashmiri pink chili powder
- 2 tbsp amchoor (uncooked mango) powder
- 1 1/2 tsp garam masala powder
- 1 tsp chat masala powder
- 1/4 cup chopped coriander leaves
- 1 dice Maggi Veg Tremendous Seasoning (non-compulsory)
- 3/4 cup recent breadcrumbs (2 slices)
- Oil for cooking
To start, soak the entire masoor dal in water for a minimum of 2 hours.
Scrape the sponge gourd and lower it into items.
Boil the chopped sponge gourd with dal, sliced onions, and a tsp of salt in 1 cup of water. In case you are utilizing a stress cooker, give it about 3-4 whistles.
As soon as cooked, dry the surplus water.
Switch the combination to a big bowl and mash it coarsely. Let it cool a bit in order that it’s straightforward to deal with.
Add the ginger garlic paste, chopped inexperienced chilies, and the dry masalas – cumin powder, coriander powder, Kashmiri pink chili powder, amchoor powder, garam masala powder, and chat masala powder.
Lastly, add the breadcrumbs and chopped inexperienced coriander leaves. Combine. For additional taste, you may add a dice of Maggi veg tremendous seasoning.
Divide the combination into equal parts and form them into kebabs.
Brush the tawa or a griddle with oil. Prepare dinner the kebabs till they colorize.
The Turai Ke Galouti Kebabs are able to serve. Serve sizzling with pickled onions and mint chutney.
In the event you loved the video above, subscribe to the Mads’ Cookhouse YouTube channel for a brand new straightforward recipe each week.
This weblog publish is a part of the weblog problem ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.