Vegetable Kabab Recipe

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Wheat Flour – 1 cup, coarsely milled like semolina
Semolina – 1/2 cup
Bengal Gram Flour – 2 tbsp
Bottle Gourd – 1/2 cup, peeled and grated
Green Peas – 2 tbsp, shelled
Carrot – 2 tbsp, peeled and grated
Spinach Leaves – 1/2 cup, finely chopped
Green Chilli Paste – 2 tbsp
Turmeric Powder – 1/2 tsp
Sunflower Oil – 3 tbsp
Sugar – 1 tbsp or taste
Juice of 1 Lemon
Curds – 1/2 cup
Sesame Seeds – 1 tbsp
Salt to Taste

For the Tempering:
Sunflower Oil – 2 tbsp
Sesame Seed – 1 1/2 tsp
Mustard Seed – 1/2 tsp
Curry Leaves – few
Coconut – 1 tbsp, grated
Coriander Leaves – 2 tbsp, chopped

1. Mix all the ingredients for the kebabs well.
2. Divide the mixture into 3 parts and shape each into a long cylindrical roll, each about a palm’s length.
3. Steam for at least 40 minutes. Cool. Slice the rolls.
4. Heat the oil in a pan.
5. Add mustard seeds and curry leaves, after they crackle, add sesame seeds.
5. Wait for 3 to 4 seconds.
6. Add the sliced kebabs and mix well.
7. Saute for 5 minutes on medium flame till they appear to be lightly roasted.
8. Garnish with grated coconut and chopped coriander leaves.
9. Serve hot with chutney of choice.

Health Tip:
Bottle gourd contains over 90% water. Addition of various flours makes the dish rich in carbohydrates, proteins and fibre.

Nutritional Value per Serving:
Kcal/serving: 156
Carbohydrates: 16 gm
Proteins: 6.7 gm
Vitamin A: 24 mcg
Vitamin C: 24 mg
Fats: 7 gm
Calcium: 98 mg
Iron: 4 mg
Folic Acid: 32 mcg
Fibre: 1.8 gm

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