Turai Shami Sliders

Ingredients

• 500 grams ridge gourd (turai), peeled and cut ½ inch cubes
• 1 tablespoon + 1 teaspoon ghee
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• ¼ teaspoon asafoetida (hing)
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon chopped green chilli
• ¾ cup split Bengal gram (chana dal), soaked, boiled with turmeric and salt
• ½ cup dried breadcrumbs
• 4 toasted multigrain bread roundels
• 2-3 iceberg lettuce leaves
• Ketchup mayo as required
• 4 cheese slices, cut into small roundels
• Red cherry tomatoes, halved for garnish

Method

1. Heat 1 tablespoon ghee in a deep non-stick pan, add garlic, ginger and asafetida sauté for a minute. Add ridge gourd and sauté for a minute. Add salt and mix well.
2. Add red chilli powder, turmeric powder and green chilli and mix well. Add chana dal and mix well. Cook for 8-10 minutes.
3. Switch off heat. Add breadcrumbs and mix well. Set aside to cool.
4. Grind the mixture to a smooth paste and transfer it into a bowl. 
5. Divide the mixture into equal medium sized portions and shape each portion into kebabs. 
6. Heat remaining ghee in a non-stick shallow pan, add kebabs and shallow fry on medium  heat, turning sides, till golden brown on both the sides. Drain on absorbent paper.
7. Place bread roundels on worktop. Tear lettuce leaves and place on top of each.
8. Drizzle ketchup mayo mixture and place a kebab on each. Cover with cheese slice roundels.
9. Insert toothpicks with halved red cherry tomatoes and serve immediately.