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Home Dish Bottle gourd peels'kabab

Bottle gourd peels'kabab

Introduce

Chef :

Uzma Syed

Bottle gourd peels'kabab

#cookeverypart #peel Bottle gourd or lauki peels can be turned into a tasty dish, making it a comforting addition to your lunch menu. I'm presenting one of the most popular recipe at my home which is prepared by lauki peels and everyone love it.so tried it and hope love it.

Ingredient

As required

Peels of medium size lauki/bottle gourd

1/2 cup

Chana dal

4 tbsp

roasted gram flour

green cardamom

, bay leaf,

cloves,

5-6

black pepper

1 inch

cinnamon

1 tsp

cumin seeds

onion roughly chopped

4-5

garlic cloves

1 inch

ginger pieces,

whole red Chilli

1 tsp

red Chilli powder

1 tsp

salt or as per taste

1/2 cup

water

medium onion finely chopped

3-4

green chillies finely chopped

tsl finely chopped ginger

Handful

fresh mint leaves chopped

As needed

Oil for shallow fry

Cooking instructions

* Step 1

In a pressure cooker add washed bottle gourd peels,Chana dal,whole spices, roughly chopped onion,garlic and ginger,red Chilli powder and salt.add water and pressure cook for 1 whistle on high flame then turn the flame medium to low and cook for 10 minutes.turn off the flame.release the pressure naturally. open the cooker check all has cooked well if there has water in it cook on high flame openly to dry it..let cool it then grind into mixer grinder and make a smooth paste.

* Step 2

Take bowl add chopped onion,ginger,green chillies and mint leaves. Mix together.in a mixing bowl add grind paste add 9nion,mint ginger and chillies mixture.mix all the ingredients very well.

* Step 3

Now take small amount from the mixture and make balls and give shape to kababs.prepare all the kababs.and heat a tawa add little oil.put some kababs in tawa and shallow fry these kabas from one side on low to medium flame when its turns golden flip it and cooked from other side by adding some oil.

* Step 4

The tasty kababs are ready.garnish with onion slices and coriander leaves serve it and you can enjoy it with tea as a breakfast or take in lunch or dinner with roti or paratha