Veg kababs

Name: Veg kababs
Cuisine: Indian
Ingredients: 1 cup chana daal; 2 cups bottle gourd peels; 1 cup water; 1 teaspoon red chilli powder; as per taste Salt(as needed); 2 bay leaves; 2 cardamoms; 1 inch cinnamon; 1 teaspoon cumin seeds; 4-5 black pepper; 8-10 garlic cloves; 2-3 cloves; 3 medium sized onions; 1 inch ginger; 5 green chillies; as required Coriander (as needed); as required Oil for frying

Loba Fatima @Sabiha_binte_rukn

Kanpur, India🇮🇳

#Idcravings

Loba Fatima @Sabiha_binte_rukn

Saved

Ingredients

1 cupchana daal
2 cupsbottle gourd peels
1 cupwater
1 teaspoonred chilli powder
as per taste Salt(as needed)
2bay leaves
2cardamoms
1 inchcinnamon
1 teaspooncumin seeds
4-5black pepper
8-10garlic cloves
2-3cloves
3medium sized onions
1 inchginger
5green chillies
as required Coriander (as needed)
as required Oil for frying

Saved

Steps

1

Soak the daal for 2 hours.
2

After two hours, add daal and bottle gourd peels to a pressure cooker. Add chilli powder, salt, bay leaves, black pepper, cloves, cumin seeds, cinnamon, cardamoms 1 onion, (remaining two will be added further..) and garlic to it. Then add one cup of water to it and close the lid of the cooker.
3

After three whistles. (One on high flame and two on low flame..) put off the flame.
4

Now take it out of the cooker and grind it coarsely.
5

Then chop the remaining onions, ginger, coriander and chillies finely and add them to the mixture and mix well.
6

Now take a small portion of the kabab mixture and shape into a ball and flatten it.
7

Heat oil in a pan and place the kababs on it and fry on medium flame.
8

When one side become golden brown gently turn over and fry the second side. Flip once or twice till the kababs are done..
9

Serve the kababs hot garnish with some coriander. With chutney and salad.