Turai ke Galauti Kebabs

Name: Turai ke Galauti Kebabs
Total time: 2700 s
Yield: 16 kebabs
Cuisine: Indian
Ingredients: 400 gms sponge gourd (turai); 1 cup whole masoor dal (brown lentil); 1 medium onion sliced; 1 cup water; 1 tsp salt or to taste; 3 tbsp ginger garlic paste; 2-3 green chilies chopped; 2 tbsp cumin powder; 2 tbsp coriander powder; 1 1/2 tsp Kashmiri red chili powder; 2 tbsp amchoor (raw mango) powder; 11/2 tsp garam masala powder; 1 tsp chat masala powder; 1/4 cup chopped coriander; 1 cube veg super seasoning (optional); 3/4 cup fresh breadcrumbs (2 slices); 3 tbsp oil for cooking

Madhu Bindra @madhubindra

Rich in fiber and nutrients. Try these melt-in-the-mouth Turai Ke Galauti Kebabs. #CA2025 #Gourd #SpongeGourd

Madhu Bindra @madhubindra

Rich in fiber and nutrients. Try these melt-in-the-mouth Turai Ke Galauti Kebabs. #CA2025 #Gourd #SpongeGourd

Saved

Ingredients

45 minutes

16 kebabs

400 gmssponge gourd (turai)
1 cupwhole masoor dal (brown lentil)
1medium onion sliced
1 cupwater
1 tspsalt or to taste
3 tbspginger garlic paste
2-3green chilies chopped
2 tbspcumin powder
2 tbspcoriander powder
1 1/2 tspKashmiri red chili powder
2 tbspamchoor (raw mango) powder
11/2 tspgaram masala powder
1 tspchat masala powder
1/4 cupchopped coriander
1 cubeveg super seasoning (optional)
3/4 cupfresh breadcrumbs (2 slices)
3 tbspoil for cooking

Saved

Steps

45 minutes

1

To begin, soak the whole masoor dal in water for at least 2 hours. Scrape the sponge gourd and cut it into pieces
2

Boil the chopped sponge gourd with dal, sliced onions, and a tsp of salt in 1 cup of water. If you are using a pressure cooker, give it about 3-4 whistles.
3

Once cooked, dry the excess water.
4

Transfer the mixture to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.
5

Add in the ginger garlic paste, chopped green chilies, and the dry masalas - cumin powder, coriander powder, Kashmiri red chili powder, amchoor (raw mango) powder, garam masala powder, and chat masala powder.
6

Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.
7

Divide the mixture into equal portions and shape them into kebabs. Brush the tawa or a griddle with oil. Cook the kebabs until the colorize.
8

The Turai Ke Galauti Kebabs are ready to serve. Serve hot with pickled onions and mint chutney.