Turai ke Galouti Kebabs (Sponge Gourd Kebabs) Recipe

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Looking for a vegetarian kebab to accompany your Sabz Biryani? Try these melt-in-the-mouth Turai Ke Galouti Kebabs. Rich in fiber and nutrients, they are sure to keep them guessing. A hit with kids and adults alike.

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

To begin, soak the whole masoor dal in water for at least 2 hours.
Scrape the sponge gourd and cut it into pieces.
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.
Once cooked, dry the excess water.
Transfer the mixture to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.
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.
Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.
Divide the mixture into equal portions and shape them into kebabs.
Brush the tawa or a griddle with oil. Cook the kebabs until they colorize.
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.