Egg Stuffed Bottle Gourd Kababs

Ingredients

• • Eggs (boiled) - 3
• • Bengal gram dal - 1 cup
• • Ginger - 1 inch piece
• • Bottle gourd - ½
• • Chilly powder - 1 teaspoon
• • Green chilly paste - 1 teaspoon
• • Salt - as required
• • Onions (finely cut) - 2 teaspoons
• • Coriander leaves (finely cut) - 2 teaspoons
• • Garam masala powder - 1 teaspoon
• • Oil (for deep frying) - as required

Method

• 1. Boil eggs, remove shells and cut each egg into 8 square pieces.
• 2. Soak bengal gram dal for 1 ½ hours.
• 3. Remove the outer skin from the bottle gourd and grate it.
• 4. Drain water completely from the soaked dal.
• 5. Take it in a vessel, add finely striped ginger and grated gourd and steam it in pressure cooker for 10 minutes without adding water.
• 6. After steaming if there is moisture, dry it up by frying in a hot shallow pan.
• 7. Cool and grind it coarsely with enough salt.
• 8. Mix onions, chilly powder, garam masala, green chilly paste and coriander leaves.
• 9. Make into balls, with one small piece of egg inside each ball.
• 10. Deep fry in hot oil till golden brown in colour.
• 11. Serve with tomato ketchup.