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–+ servings

Turai ke Galouti Kebabs (Sponge Gourd Kebabs)

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.
Servings: 16 kebabs
Course: Appetizer
Cuisine: Indian
Total Time: 45 minutes

Ingredients

  • 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

Instructions

  • 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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