Lauki kay Kabab

Its hard to believe that Lauki Kay Kabab will be so tasty. Do give it a try and let us know how they are. #HappyCookingToYou

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Ingredients:

Chanay ki daal (Split Bengal gram) 1 Cup (soaked 2 hours)
Lauki (Bottle gourd) peeled 500 gms
Lehsan (Garlic) cloves 3-4
Adrak (Ginger) 1 inch piece
Zeera (Cumin seeds) 1 & ½ tsp
Sabut kali mirch (Black pepper corns) ½ tsp
Sabut lal mirch (Whole red chilies) 5-6
Laung (Cloves) 4
Darchini (Cinnamon sticks) 2
Badi elaichi (Green cardamom) 2
Pani (Water) 2 Cups
Bread crumbs 1 Cup
Pyaz (Onion) chopped 1 medium
Lal mirch powder (Red chili powder) ½ tsp or to taste
Garam masala powder ½ tsp
Dhania (Coriander seeds) roasted & crushed 1 tsp
Namak (Salt) ½ tsp or to taste
Hari mirch (Green chilies) 6-7
Hara dhania (Fresh coriander) chopped handful
Podina (Mint leaves) chopped handful
Anda (Egg) beaten
Bread crumbs
Oil as required

Directions:

In pot,add split bengal garm,bottle gourd,garlic,ginger,cumin seeds,black pepper corns,whole red chilies,cloves,cinnamon sticks,black cardamom and water,bring it to boil and mix well,cover and cook on medium flame until lentil is tender (approx. 20-25 minutes) then cook on high flame until water dries up & keep stirring in between.

Let it cool down.

In chopper,add boiled lentil mixture and chop until well combined.

In bowl,add blended mixture,bread crumbs,onion,red chili powder,garam masala powder,coriander seeds,salt,green chilies,fresh coriander and mint leaves,mix well and refrigerate for 30 minutes.

Grease your hands with oil,take a mixture and makes 12 kebabs of equal sizes,dip into beaten egg then coat in bread crumbs.

In frying pan,add oil and fry kebabs from both sides until golden brown.

Can be stored up to 15 days in freezer.