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- 500 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 (jeera)
- 2 tbsp coriander powder (dhania)
- 1 1/2 tsp Kashmiri red chili powder
- 2 tbsp amchoor (raw mango) powder
- 1 1/2 tsp garam masala powder
- 1 tsp chat masala powder
- 1/4 cup chopped coriander leaves
- 1 cube Maggi Veg Super Seasoning (optional)
- 3/4 cup fresh breadcrumbs (2 slices)
- Oil for cooking
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To begin, soak the whole masoor dal in water for at least 2 hours.
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Scrape the sponge gourd and cut it into pieces.
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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.
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Once cooked, dry the excess water.
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Transfer the mixture to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.
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Add the ginger garlic paste, chopped green chilies, and the dry masalas – cumin powder, coriander powder, Kashmiri red chili powder, amchoor powder, garam masala powder, and chat masala powder.
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Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.
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Divide the mixture into equal portions and shape them into kebabs.
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Brush the tawa or a griddle with oil. Cook the kebabs until they colorize.
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The Turai Ke Galouti Kebabs are ready to serve. Serve hot with pickled onions and mint chutney.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.
